| Brand | Daishichi |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 16% |
Product details
The success of “Myoka Rangyoku” inspired Daishichi to start another quest. These are the various fine qualities superior sake displays in the process of maturing slowly for more than ten years: when still young, a gorgeous aroma; during maturity, a powerful and round body; followed by a clear and serene aftertaste that lingers for a long time. They wanted to bring those elements, which normally are not simultaneously present, together in one bottle of sake.
Daishichi has managed to create Myoka Rangyoku Grande Cuvée by carefully blending multiple select vintages, dating from the last century until today, from among their precious stock of the highest quality free-run drops and undiluted junmai daiginjo made with the Kimoto method. When merging those different vintages stemming from a period of about twenty years, they fused into a superb harmony, as if springing forth into new life. That is “Myoka Rangyoku Grande Cuvée,” Daishichi’s highest peak, which has been bathed in glory at various important events, such as being selected as the sake for the toast at the dinner of the spouses at the G8 Summit.
Rice: Yamada Nishiki | Polishing Ratio: 50% super-flat rice polishing
This sake is a "once in a lifetime" masterpiece and features a complex nose with the aromas of rose petals, cream, raisins, bananas, and cotton candy. It evolved into a Daiginjo, blending Kimoto and Shizuku styles. After four years of aging, it becomes fruit-forward, full-bodied, rich, and complex, with ripe persimmon, raisin, marshmallow, nougat, and woody elements. The heavenly flower drinks like rich liquid umami, especially in a white wine glass.
Pour 1/3 sake into a large glass, swirl gently, and enjoy its complex scent and strong taste. Cool to 10–13 °C (50–55 °F) and enjoy during dinner.
It pairs well with various dishes, from subtle flavors to robust meat dishes seasoned with herbs or spices, making it a versatile and delightful choice for any occasion.
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.
