When sake brewery Dassai Blue first opened in Dutchess County in October 2023, its mission was threefold: collaboration, education, and tradition. Dassai—Japan’s fourth-largest sake brewer—chose Hyde Park as their US base so that they could develop educational programming with the Culinary Institute of America, located down the road. The brand also sought to create a US-produced sake using the same traditional techniques for which the company is revered back in Japan. Third, an onsite tasting room would serve as a way to educate visitors on the versatility of this ages-old beverage.
Not only has Dassai Blue set these ongoing goals in consistent forward motion, but the natural progression has led to an unanticipated evolution. With the addition of an exhibit on the history and process of making sake, a calendar of events inspired by Japanese traditions, and fresh sushi all week long, the brewery has become a cultural center of sorts, imbued with charming hospitality—and an exquisite line of sake offerings.
“We’re not your average brewery experience,” says Jocelyn Heyward, senior brand manager. “Some of our guests know our brand and travel from around the world to visit, while others say they live around the corner, were driving by, and stopped in because they were curious. What’s consistent is that people are generally excited to learn about sake and tour the facility and exhibit—we saw around 11,000 visitors last year.”
Sake is, of course, the main attraction—available by the glass, in tasting flights, or per bottle. Popular picks include Type 23 ($74 per bottle), which is delicate and aromatic with soft fruity and floral notes. Type 35 ($45) is a little more expressive with notes of melon; it pairs well with light seafood. Type 50 ($27) offers a more savory finish that pairs well with meat dishes. A sparkling sake ($19) is dry yet creamy, carbonated through natural fermentation.
“Many visitors have voiced their interest in having fresh sushi to pair with their sake, and although we encourage people to explore different cuisines, we want to fulfill that request,” Heyward explains. Because the company is guided by the philosophy of tema—which essentially translates to putting one’s heart into every detail—that meant going above and beyond. Although they already had a New York City-based chef that traveled upriver on weekends to prepare fresh sushi, now the Dassai Blue team has brought in Chef Tetsu Honda from Japan to helm the kitchen on weekdays.
“I studied sushi at culinary school in Japan and worked in different restaurants, so when Dassai was expanding their program here, I thought it was the perfect opportunity for me,” Chef Honda says through a translator.
Although the menu will change over time, the current $25 seven-piece plate includes a flavorful selection of tuna nigiri, salmon nigiri, yellowtail nigiri, shrimp round nigiri, inari (fried tofu), a roll with salmon and cream cheese, and a roll with tuna, chili sauce, mayo, and arugula. “The pieces on this menu will vary from week to week and the menu will increase as we see what people like and are interested in from Chef Honda,” Heyward notes. Additional food options include smoked duck and smoked trout plates prepared by the Culinary Institute, as well as cheese and meat plates from The Corner Counter in Red Hook.
The tasting area has several community-style tables as well as a few four-top bistro tables facing a large bank of windows overlooking the cherry trees and, beyond, Route 9. The simple, minimalistic space is small but bright.
Guests who opt for a tour of the brewery are guided through a new multi-display exhibit highlighting the history of the Dassai brand, the brewing process, and a few local businesses that carry their sake. “The goal of the exhibit is to help visitors understand what goes into making our sake, explaining how dedicated we are to traditions and sustainability, and showing the many ways it can be enjoyed,” says Kevin Tran, assistant tasting room manager. “One display shows the type of meals you can pair with sake, another explains rice washing—which is done by hand here—and polishing, which is the process that determines flavor and quality. You’ll learn how we use a byproduct called kasu to make hand soap, beauty products, and chocolates, which are available for purchase.”
One wall is adorned with a large-scale mural that depicts a timeline starting with the history of rice farming in Japan to where Dassai Blue rice is grown stateside, at a farm in Arkansas. The tour continues with viewing areas to see brewers in action during the week or watch films of the process on weekends. A standard tour and tasting costs $50 per person; a behind-the-scenes tour in the production area runs $85 per person.
“Our company has put a lot into the educational experience, and in return, people have been really receptive to learning more about both sake and the Japanese culture in general,” Heyward adds, noting the popularity of events like the upcoming Sakura Matsuri. “It’s a popular custom to celebrate the cherry blossom trees as they bloom in Japan, and we wanted to bring that cultural event here.”
Whether the trees are in bloom or still budding, this family-friendly event takes place at Dassai Blue this weekend, April 5 and 6 from noon until 4pm. The event brings together a mix of local and New York City-based vendors offering Japanese ceramics, foods, clothing, jewelry, and art. There’ll be live music by Joel Lahey and food trucks Misto on Saturday; Hibino Day by Day on Sunday. (The in-house sushi is available, as well.) Glasses and flights of sake are available in addition to beer by Suarez Family Brewery and nonalcoholic options.
Dassai Blue is located at 5 St. Andrews Road in Hyde Park, open Tuesday through Sunday. Hours are 12-5pm on Tuesday and Sunday; 12-7pm Wednesday through Saturday.
