| Brand | Daishichi |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | Plum |
| ABV |
Product details
Daishichi aspired to create a superior plum liqueur (umeshu) different from all existing plum liqueurs. That was the ultimate ambition leading to the creation of Daishichi’s first liqueur, Kimoto Umeshu. To secure a constant, ample supply of high-quality Japanese plums (ume), they opted for large Nanko plums from the major plum growing area in Wakayama prefecture. Instead of the distilled liquor generally in use, they decided to make their liqueur with sake. And that sake, of course, had to be kimoto sake. After neutrally testing various types of sake, they selected the stock of Junmai Kimoto, the epitome of umami. This umami gently envelops the sourness of the plums, creating a mellow harmony and making it unnecessary to use a lot of sugar. As soon as it was released, Kimoto Umeshu swept up first prizes in several liqueur competitions and was instantly adopted by restaurants with Michelin stars around the world.
Daishichi Kimoto Umeshu offers a harmonious blend of rich plum flavors and subtle, earthy notes from the traditional Kimoto method. Its aroma is a delightful combination of ripe plums and a hint of almond, while the palate reveals a perfect balance of sweetness and acidity with a smooth, velvety texture. The finish is long and refreshing, leaving a lingering taste of luscious plums with a touch of umami.
Kimoto Umeshu is a great aperitif, or it can be enjoyed after meals with desserts such as fruit, cheese, or pies. It is best enjoyed chilled to around 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.
