No matter how carefully sake producers like us pasteurize their sake, the quality of the sake will be affected by the heat applied to it. However, Dassai 23 Hayata is crafted using a unique method of low-temperature sake pasteurization, adding microbubbles of carbon dioxide to Dassai 23. This allows for a fresher, younger sake, reminiscent of an unpasteurized sake. Behind a first elegant and straight nose, a slightly powdered bouquet of immortelle flowers emerges. On the palate, very fine bubbles give it a touch of fizziness. Notes of Williams pear and white pepper underline its tension and carry a superlative finish. Dassai 23 Hayata is a gastronomic sake of high class.