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Daishichi
Daishichi

Daishichi “Kimoto” Junmai Classic

Fukushima prefecture

$42.00 
$39.90 member price
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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 Gohyakumangoku
Yeast variety Association No. 7
Alcohol 15.0%
RPR ? 69% (super flat rice polishing)
SMV ? +2.0
Acidity ? 1.6
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Daishichi “Kimoto” Junmai Classic is room temp (70°F), warm (85-115°F) or hot (120°F-).
  • Recommended
  • Not Recommended

Region

Daishichi “Kimoto” Junmai Classic - Fukushima prefecture

Daishichi is made in Fukushima prefecture in the Tohoku region.

Taste Metrics

Tasting Notes

  • Walnuts

    Walnuts

  • Cream

    Cream

  • Rice

    Rice

Recommended Pairing

  • Seafood

    Seafood

  • Meat

    Meat

  • 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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