Daishichi “Kimoto” Junmai Classic
Fukushima prefecture
Ultimate expression of classic “kimoto”
As new sake styles developed in the 20th century, Daishichi Brewing Company wanted to create a classic and noble sake with rich and deep flavors to represent the good old values. The layers of umami from the rice and expansive expressions it reveals once warmed, they believe, is only achieved by the long, robust fermentation of their kimoto process and the precise and careful carving of each grain of rice.
Characteristics
Brand | Daishichi |
Brewery | Daishichi Brewing Company |
Category | Junmai |
Subcategory | Kimoto, Koshu |
Taste Profile | Rich & Dry |
Rice variety | Yamadanishiki |
Yeast variety | Association No. 7 |
Alcohol | 15.00% |
RPR | 69% (super flat rice polishing) |
SMV | 2 |
Acidity | 1.6 |
Serving Temperature
- Recommended
- Not Recommended
Region
Daishichi is made in Fukushima prefecture in the Tohoku region.
Taste Metrics
Tasting Notes
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Walnuts
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Cream
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Rice
Recommended Pairing
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Seafood
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Meat
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Cheese
Daishichi Brewing Company
Daishichi Brewing Company is located in the castle town of Nihonmatsu, and was founded in 1752 by Saburoemon Ohta, originally from a samurai family. Daishichi means “Big Seven,” and comes from the hereditary name of consecutive family heads Shichiemon. Daishichi makes rich, mellow sake with an outstanding reputation in the orthodox kimoto brewing method, in which they specialize. The numerous accolades, won both nationally and internationally, can perhaps be attested to master brewer Takanobu Sato’s perfectionist ways. Their sake is exceptionally balanced and is food friendly to any portion of a meal, from any part of the world.
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Tippsy Sake Club
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All about sake
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Introduction
Welcome To Your Sake Journey!
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Lesson 1
What Is Sake?
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Lesson 2
What Is Sake Made of and How Is It Made?
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Lesson 3
What Is Rice Polishing Ratio?
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Lesson 4
Types of Sake
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Lesson 5
How To Store Sake
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Lesson 6
How To Drink and Serve Sake
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Lesson 7
Food Pairing Guide
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Lesson 8
Best Sake Bottles and Brands for Beginners