| Brand | Daishichi |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Ginjo |
| ABV |
Product details
Daishichi Raden Junmai Ginjo is a premium sake crafted by Daishichi Sake Brewery, renowned for its commitment to traditional brewing methods, Kimoto, and high-quality ingredients. It was brewed in 2011, packed in an original bottle, and aged at a low temperature. This makes it a great sake with a gorgeous scent as if from a large flower blossoming on the table and a mellow and lustrous taste.
"Raden" means "mother-of-pearl" in Japanese, reflecting the sake's elegant and refined nature. Daishichi Raden Junmai Ginjo comes with the original lapis lazuli bottle, which rises gently to the sky. They have affixed a beautiful label resembling mother-of-pearl in the shape of a butterfly. The presentation makes it a suitable gift for special occasions or a luxurious addition to any sake collection.
Rice: Gohyakumangoku | Polishing Ratio: 58% super-flat rice polishing
Daishichi Raden fascinates with its nuanced, rich body and its mild, refined taste. The flavors are well-balanced, with layers of melon, pear, and a slight hint of anise. The sake has a clean, crisp finish that leaves a lingering aftertaste.
Raden is a great match with creamy dishes or food with a gentle umami flavor. 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.
