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Daishichi “Kimoto” Honjozo
Daishichi “Kimoto” Honjozo Thumbnail

Daishichi “Kimoto” Honjozo

Fukushima prefecture

$30.00 
$28.50 member price
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Boundless potential

One of Daishichi’s best sellers in the U.S., and also a longtime favorite in Japan, this honjozo’s added distilled alcohol is made from rice so as to stick to the idea that sake should be only rice! The fresh, pine aroma draws you in and then keeps you there once you experience its exquisitely balanced flavors of rice sweetness and umami. Enjoy it cold in summer and warm in winter.

Characteristics

Brand Daishichi
Brewery Daishichi Brewing Company
Category Honjozo
Subcategory Kimoto,  Koshu
Taste Profile Light & Dry
Rice variety Gohyakumangoku,  Other
Yeast variety Association No. 7
Alcohol 15.0%
RPR ? 69% (super flat rice polishing)
SMV ? +3.0
Acidity ? 1.3
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Daishichi “Kimoto” Honjozo is cold (40-60°F), room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended

Region

Daishichi “Kimoto” Honjozo - Fukushima prefecture

Daishichi is made in Fukushima prefecture in the Tohoku region.

Taste Metrics

Tasting Notes

  • Vanilla

    Vanilla

  • Chestnuts

    Chestnuts

  • Cedar

    Cedar

Recommended Pairing

  • Meat

    Meat

  • Seafood

    Seafood

  • Cheese

    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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