| Brand | Daishichi |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 15% |
Product details
“Daishichi Minowamon” is a junmai daiginjo made with the kimoto method, using Yamada Nishiki sake rice polished with the superflat rice polishing technique. They have succeeded in eliminating all off-flavors that in the past remained even in rice for daiginjo and have realized an unprecedented gentle, mellow texture of remarkable delicacy and a natural, elegant aroma. The level of flat rice polishing they attained was such that the grains became transparent. This even surprised Mr. Tomio Saito, the theorist of the flat rice polishing method, and made him exclaim, “This is my ideal rice polishing!” Based on that success, Daishichi has stopped using the conventional rice polishing method and now only uses the super-flat rice polishing method for all our products.
Daishichi Minowamon has won gold medals in both the ginjo and junmai sections at the Tohoku Sake Awards. Abroad, it has earned the highest praise from world-level professionals at the Vinexpo, the largest alcoholic beverage fair in the world held in France, as well as from top-class restaurants in New York.
Rice: Yamada Nishiki | Polishing Ratio: 50% super-flat rice polishing
Daishichi Minowamon Junmai Daiginjo presents a captivating tasting experience with its elegant aroma of white flowers and ripe fruits like pear and apple. The palate is smooth and well-balanced, offering layers of delicate sweetness, subtle umami, and a hint of minerality. Its refined texture and clean finish leave a lasting impression of sophistication and purity.
It is the perfect accompaniment for boiled king crab, salt-grilled river fish, mousse of white fish, sashimi of flounder, white asparagus in butter sauce, sushi with uni, ikura, and chutoro. It is best enjoyed chilled to around 10–15 °C (50–59 °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.
