"A classic "kimoto" in its fullest expression."
As new sake styles developed in the 20th century, Daishichi Brewing Company wanted to make a classic, noble sake with rich and deep flavours. The layers of umami from the rice and the expansive expressions it reveals once warmed, they believe, can only be achieved by the long, robust fermentation of their kimoto process and the precise and careful carving of each grain.
Characteristics of Daishichi Junmai Kimoto Classic
ABV: 15%
Grade: Junmai
Taste: Rich & Dry
Storage: Keep in a cool dark and dry place
Rice Variety: Local Gohyakumangoku
Yeast: Association No.7
Brewing Method: Kimoto
Polishing Ratio: 69%
Acidity: 1.6
SMV: +2
Food Pairing
Miso-grilled beef, fried chicken but also rich and creamy dishes.
Recommended Serving Temperature
Warmed or Room Temperature
Region
Daishichi is located in Fukushima prefecture.
The Daishichi Brewery
The Daishichi Brewing Company was founded in 1752 by Saburoemon Ohta, a descendant of a Samurai family from the castle town of Nihonmatsu. In the hereditary name of successive family heads Shichiemon, Daishichi means big seven. They specialize in orthodox kimoto brewing, which produces rich, mellow sake. As a result of Takanobu Sato's perfectionist nature, their sake has won numerous accolades at home and overseas. Their sake is exceptional in balance and is food-friendly for any meal and any culture.
