Sake Type
Junmai Kimoto
Rice Type & Origin Area
Gohyakumangoku
Rice-polishing Ratio
69% (Ultra-flat)
Alcohol Percentage
15%
SMV (Sake Meter Value)
+2
Production Area
Fukushima
Daishichi Junmai Kimoto
DAISHICHI SAKE BREWERY
Daishichi Junmai Kimoto, introduced in 1983, is the result of over 20 years of innovation. The 8th Shichiuemon Ohta revived the kimoto method in 1955 after overcoming wartime disruptions. Ohta developed advanced rice polishing and low-temperature fermentation techniques, which were breakthroughs that transformed sake-making, enabling the production of Junmai Kimoto. Now globally recognised as the quintessential kimoto-brewed sake, it strikes a balance of rich flavours and acidity through full maturation, culminating in a fresh, clean finish.
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.