Sake Type
Junmai Daiginjo
Rice Type & Origin Area
Yamada Nishiki (Fukushima)
Rice-polishing Ratio
50%
Alcohol Percentage
16%
SMV (Sake Meter Value)
+2
Production Area
Fukushima
Daishichi Shoka Junmai Daiginjo
DAISHICHI SAKE BREWERY
A refined Junmai Daiginjo sake from Fukushima, made using the traditional kimoto method for slow, natural fermentation that develops remarkable depth and umami. Yamada Nishiki rice is polished to 50% using Daishichi’s proprietary super-flat method, preserving the flavourful core. The mash is pressed with the rare shizuku, or free-drip, technique, producing extraordinary purity, a silky texture, and delicate aromatics. The nose reveals violet, pear, and subtle herbal notes, while the palate is smooth, balancing gentle spice and savoury depth with a clean, lingering finish. Best enjoyed chilled at 10–12°C, it pairs beautifully with seafood, creamy egg dishes, and artisan cheeses.
About the Sake brewery:
Established in 1752 during the Hōreki period, Daishichi Sake Brewery has maintained a strict adherence to the traditional kimoto brewing method. Renowned for their rich, mellow sakes, Daishichi's offerings showcase the best of kimoto sake. The Ohta family, originally from the old Ise province, founded the brewery in Nihonmatsu, and it is now led by the 10th generation. Daishichi's sakes are celebrated as excellent accompaniments to meals, forming perfect pairings with fine cuisine. Acclaimed globally, they have set a new standard in the history of superb sake.