| Brand | Daishichi |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 16% |
Product details
This undiluted free-run drop of junmai daiginjo made with the kimoto method is Daishichi’s superlative sake, named after the last letter in the Greek alphabet, which means “culmination” and “ultimate.” We created this sake by reviewing all processes in sake-making and taking them once again to a higher level. The result is the ultimate sake: complex, with a vigorous, animated vitality and a completely satisfying balance. In the tin emblem shaped like the letter Ω has been engraved the Latin inscription “Altiora Peto” (“Aiming Ever Higher”).
Rice: Yamada Nishiki | Polishing Ratio: 45% super-flat rice polishing
The texture is smooth and velvety, with a well-balanced profile that combines sweetness, umami, and acidity. The finish is clean and crisp, leaving a lingering aftertaste. It is more complex, with a vigorous, animated vitality and a completely satisfying balance. Beauty that surpasses the imagination.
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. Suitable for pairing with sashimi, sushi, shrimp, crab, and seafood.
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.
