| Brand | Daishichi |
| Region | Fukushima, Tohoku, Japan |
| Spirits Type | Sake |
| Spirits Style | Kimoto Junmai |
| ABV | 15% /Rice Polishing: 69% |
Product details
Daishichi Kimoto Junmai Classic is a premium sake that exemplifies the traditional craftsmanship and brewing philosophy of Daishichi Sake Brewery, located in Fukushima, Japan. Established in 1752, Daishichi is renowned for its unwavering commitment to the kimoto method, the most traditional and orthodox way to brew sake, established around the year 1700. This labor-intensive technique involves cultivating a natural lactic acid fermentation starter, resulting in a sake with unparalleled depth and complexity. The Junmai Kimoto Classic is crafted exclusively from Yamada Nishiki rice sourced from the Special A District of Hyogo Prefecture and polished using Daishichi's unique super-flat rice polishing technology to a ratio of 65%. The sake is then carefully aged to develop its rich and mellow character, embodying Daishichi's pursuit of "high-end junmai sake" that offers a robust umami profile distinct from the lighter ginjo styles.
Upon tasting, the Junmai Kimoto Classic reveals a deep, rich umami flavor that floods the palate, a testament to its meticulous brewing and aging process. Its full-bodied nature and well-rounded acidity make it exceptionally versatile for food pairings, enhancing the flavors of a wide array of dishes. This sake particularly complements creamy dishes with gentle richness, as the lactic acid inherent in kimoto sake harmonizes beautifully with ingredients like butter, cream, and cheese. For optimal enjoyment, it is recommended to serve this sake at room temperature (15-20°C), lukewarm, or even hot, allowing its complex flavors and aromas to fully express themselves.
