In terms of its ingredients, sake is made from just four elements: rice, water, yeast, and a fermentation-spurring mould known as koji–kin. For the uninitiated, the complexities of sake appreciation may lie in the varied labels, the choice of drinking it hot or cold, or selecting the various forms that sake comes in: Junmai, Daiginjo, or even the Junmai Daiginjo combination. Among the ultra-premium sakes, however, Dassai has long held its lofty position as one of the labels that sit at the top of the heap.
This sake brand, which features at top sushi restaurants worldwide, is crafted by the Asahi Shuzo brewery in Yamaguchi Prefecture. It derives its name from the multitude of otters in its nearby rivers, with Dassai translating as ‘otter festival’ in the way fish from the otters’ catch are laid out on the banks of the river, likened to a festival. Here, in the stunning landscape of Yamaguchi, where one finds peaceful beaches, hidden shrines, and the country’s largest limestone cave, one also discovers Asahi Shuzo, the brewery that creates Dassai through learned expertise in the use and polishing of Yamada Nishiki rice.
The brewery states that its inspiration for the name also comes from folklore, of the scattered arrangement of reading material—like the otters’ fish—on the desk of Masaoka Shiki. This famous haiku poet greatly revolutionised Japanese literature during the Meiji era, and that legacy of being able to revolutionise, rather than holding on to traditions, is what continues to power Dassai into the now and future.
On a recent Wednesday evening in the heart of Kuala Lumpur, at the Michelin-Selected Skillet restaurant, Dajin, the official importer and distributor of Dassai sake in Malaysia, presented its first-ever ‘Dassai Experience by Dajin’ to a group of selected diners. The customary Kagami–biraki ceremony, where the lid of a sake barrel was broken, signified the start of Dajin’s continual efforts to conduct more of such dinners, aimed at offering guests and clients an immersive journey into the world of Dassai.
Along with Dassai’s official trainer for Southeast Asia, Sidney Tan, the evening got into full swing with the world-renowned Dassai 23, Dassai 39, Dassai 45, Dassai Sparkling, and the enigmatic Dassai Beyond on showcase, paired with the five-course modern European cuisine of Skillet’s chef Raymond Tham, consisting of lobster with ricotta, cod fish and saikyo miso, and dry-aged duck breast with foie gras.
As the courses flowed, so too did stories of Dassai’s creation from Tan, who spoke of the 144 hours it takes to polish the rice, the 45 days of fermentation and steaming of rice, and carefully making the koji to provide optimal control to the fermentation.
“We are honoured to introduce Malaysians to the true spirit of Dassai,” says Cheryl Xie, Dajin’s general manager. “This experience is not just about tasting sake—it’s about appreciating the Japanese philosophy of excellence, craftsmanship, and intentional living. The Dassai Experience is a new standard of luxury in Malaysia’s sake and culinary landscape.”
This inaugural dinner event will be the start of a broader mission by Dajin to showcase artisanal Japanese culture and its spirits. Next up will be pop-up events, educational workshops for interested and discerning sake collectors, and the roll out of the Dassai Experience across other key cities in Malaysia.
