Dassai 23 Hayata Junmai DaiginjoDassai 23 Hayata is a refined, modern interpretation of the iconic Dassai 23. What sets this sake apart is the application of the Hayata Method, a low temperature pasteurization technique named after microbiologist Dr. Eiji Hayata, who pioneered the use of fine carbon dioxide bubbles to preserve freshness while gently stabilizing the sake. This innovative process helps retain delicate aromatics while gently suppressing unwanted microbes, resulting in