| Brand | Daishichi |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Daiginjo |
| ABV | 16% |
Product details
On the eve of the new millennium, Daishichi aimed to create a sake that would surpass all other sakes by once again starting at square one and reassessing what such a supreme sake should be. "Supreme Sake" should evoke deep emotions and satisfaction during dinner, be delicate yet powerful, and effortlessly handle the chef's soul-poured main dish. To achieve the perfect maturity and a naturally superior taste that defines supreme sake, it must be a high-quality sake capable of undergoing proper maturation. Daishichi was convinced that this would only be possible with the Kimoto method.
The yeast, which had survived the severe natural selection of the kimoto method, drove a powerful fermentation in the ginjo mash, which was kept for a long time at a low temperature. On the day of the pressing, Daishichi found a wonderfully transparent, large, and tight “bud.” They foresaw that this new-born sake could go much further and reach a higher peak than ever before. This is the story of the birth of this ultimate sake, “Myoka Rangyoku.” They promise that Daishichi will only adorn sake that has reached the same high level as the crown of this appellation.
Rice: Yamada Nishiki | Polishing Ratio: 50% super-flat rice polishing
The captivating scent of rose petals, raisins, bananas, and cotton candy will enchant your senses, offering a satisfying olfactory experience. As you delve into the palate, flavors of persimmon, raisins, marshmallow, nougat, and subtle woodiness emerge, gradually revealing layers of complexity. With each sip, the sake unfolds with ripeness, offering a delightful warmth that further enhances its richness and depth.
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. This sake pairs well with subtle, understated flavors and robust dishes, making it ideal for meat dishes with herbs or spices.
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.
