Dassai Sake Kaiseki at Tsukiji
Junmai Daiginjo is the highest grade of Sake. To qualify for this classification, the rice has to be polished to at least 50% of its original size. Thus, the Yamada Nishiki rice used in Dassai 45 is only 45% of its original size. And for Dassai 39 and Dassai 23, only 39% and 23% respectively.
Guests were treated to a welcome drink of fresh yuzu (Japanese lemon), sake, agave syrup topped off with sparkling cava wine.
The first courses are of assorted seasonal appetisers—edamame, pickled octopus, and Namakaki Ponzu, which are fresh Japanese oysters in ponzu sauce. These refreshing dishes are complemented by the rich and full-bodied Dassai 39.
The next course are comprised of jet-fresh Uni, Toro, Hamachi and Shake Sashimi, and the Dobin Mushi or Emperor's Soup in the traditional teapot. These were served with the more robust Dassai 45.
The main courses, Ohmi Wagyu Steak, the official beef of the Japanese Imperial Palace, Gindara Saikyo, miso marinated grilled black cod, and Tempura Moriawase of Anago, comprised of king crab, prawns, and scallop were served with the delicate yet complex Dassai 23.
Tsukiji restaurant proudly serves Dassai Sake, and is a perfect accompaniment to their lunch and dinner offerings.