| Brand | Daishichi |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 15% |
Product details
Kimoto is the most traditional sake brewing method and is spoken of as the secret ingredient to Daishichi. Honjozo Kimoto is the oldest member of the Kimoto series, released in 1982. Then, Junmai Kimoto was released in 1983, and Karakuchi Kimoto followed in 1984.
Daishichi only adds alcohol made from rice to Honjozo Kimoto. The sake is made from carefully selected premium rice, ensuring high quality and consistency. They use the super-flat rice polishing technique, polished to an optimal degree to balance flavor and aroma. Due to the Kimoto method, Daishichi Kimoto Honjozo has good aging potential, allowing the flavors to develop and mature over time, further enhancing its complexity.
Rice: Gohyakumangoku | Polishing Ratio: 69% super-flat rice polishing
The kimoto method contributes to a unique flavor profile characterized by richness, complexity, and a slight umami taste. Daishichi Kimoto Honjozo often has a creamy texture with subtle earthiness and a well-rounded palate.
Kimoto sake is best appreciated at room temperature, at around 15°C (59°F), or slightly warmer. If you prefer, it can also be gently heated. The hidden depths of this sake will complement any food, particularly creamy dishes with a gentle richness.
Daishichi believes that the distinction in sake production methods goes beyond just rice polishing ratios. The Kimoto method, the most traditional and orthodox way to brew sake, creates a depth of flavor that modern methods simply cannot replicate. This process begins with cultivating yeast in a small tank, known as moto or shubo, before fermentation takes place in a larger tank. The Kimoto method involves a complex and skillful process of nurturing natural microbes, requiring three times the time of standard methods. The result is exceptionally pure and powerful yeast, achieved through three essential steps: "preparation," "mash grinding," and "applying mash warmers." The mash grinding process, known as motosuri or yamaoroshi, is unique to Kimoto brewing.
Rice polishing plays a vital role in determining the final flavor of sake, with different polishing ratios leading to a variety of sake types. Daishichi uses a unique technique called super-flat rice polishing, which removes the same thickness from every surface of the brown rice. This method efficiently eliminates the proteins concentrated near the surface while retaining the necessary starch, achieving a level of precision not seen in other techniques. This polishing method ensures a refined and balanced flavor, complementing the richness of the Kimoto brewing process.
