| Brand | Daishichi |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 18% |
Product details
Crowned with the name of the year of Daishichi’s foundation, this sake is the top grade among their regular products. As a kimoto sake, it has for the first time in history attained the monumental achievement of twice winning the gold medal in the rare junmai class at the Japan Sake Awards (brewing years 2000 and 2002), as well as winning the gold medal at the Tohoku Sake Awards (brewing year 1997). But winning gold medals is not their ultimate aim.
What their brewery expects from this sake is nothing less than to tug at the heartstrings of their customers by going beyond convention and breaking all bounds. Its noble and glamorous taste is different from any other sake. Because of its distinctive character, it has been called “King of Sake.” It inspired Kiyoshi Yoshizawa, a former professor of the Tokyo University of Agriculture (and former head of the National Research Institute of Brewing), to call it “the greatest sake masterwork.” Daishichi is firmly committed to putting forth every effort to maintain this top level.
Rice: Yamada Nishiki | Polishing Ratio: 50% super-flat rice polishing
This carefully matured sake gives sweet-sour accents and boasts an exquisite, fruity aroma that envelops you in its gentle, creamy perfume.
It is best served as an aperitif or as an after-dinner drink. It also goes with beef simmered in red wine, bisque from lobster, smoked salmon, sushi, Peking duck, a cream stew of chicken, veal cutlet, fish, and fruits such as melon and strawberries. It also goes wonderfully with dishes of understated flavor. It is best enjoyed chilled to 10-13°C (50-55°F).
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.
