DAISHICHI SAKE BREWERY DAISHICHI SAKE BREWERY DAISHICHI SAKE BREWERY

Myoka rangyoku

Product Description

Myoka-rangyoku is our ultimate sake, an undiluted free run drops* junmai daiginjo brewed by the kimoto method. We set ourselves the goal of creating a truly superb brew that would exceed all existing boundaries for Japanese sake. We only give the title Myoka rangyoku to sake in years when we believe we have attained the highest possible level. Gorgeous and complex, this sake reaches perfection through a longer, more powerful process of maturation. It is the ultimate accompaniment for the finest cuisine.


How to serve

Pour into a large glass to release the complex fragrance and dense, powerful flavor. Optimum temperature: 10-13 degrees C.

This is the perfect sake to serve with a meal. It is a natural match with subtle, understated flavors but also draws out the full spectrum of tastes in more robust dishes. It is well suited to meat dishes prepared with herbs or spices.

* Sake gathered naturally in the form of drops, without pressing.


Houreki Daishichi

Product Description

This is a free run drops junmai daiginjo made by the traditional kimoto method and designed to be served chilled. This carefully matured sake gives sweet-sour accents and boasts an exquisite, fruity aroma that envelops you in its gentle, creamy perfume. It has received great praise, thanks to its particularly well-balanced body and unparalleled richness. Only a limited number of bottles of this exclusive sake are produced each year.
This is the only kimoto-based, junmai sake to have won the Gold Medal in the Japan Brewing Society’s national competition.
The name Houreki comes from the name of the era in which the Daishichi Sake Brewery was established (1752).


How to serve

Houreki should be chilled to 10-13 degrees C. Best served as an aperitif or as an after-dinner drink, it also goes wonderfully with dishes of understated flavor.


Toho Reimei

Product Description

Toho Reimei is a limited edition free run drops junmai daiginjo of unparalleled sophistication. Its elegant flavor hints at exotic journeys, each cup an invitation to the mysterious abode of the celestials. Toho Reimei means "Asian Dawn" and the label shows a landscape at first light, a tropical dreamscape that whispers to the soul. The design was especially commissioned in traditional Kaga gold lacquer, to mark the dawn of the new century. It evokes an oriental landscape of the heart and the sense of possibility that each new day brings.


How to serve

Serve chilled at 8-12 degrees C -- the temperature at which the delicate aroma and flavor are most perfectly in balance.


Minowamon

Product Description

This junmai daiginjo sake, brewed by the traditional kimoto method, was the first in Japan produced using the super-flat rice-polishing technique developed by Daishichi to achieve the total elimination of all components that might result in undesirable flavors. The clear taste has an underlying richness that creates a natural, elegant aroma and a gentle, mellow texture of remarkable delicacy.
Minowamon is the name of one of the gates to Nihonmatsu castle, a beautiful structure dating from the Edo period. For two years running, this sake has gained top place in voting by kikizakeshi (Japanese sake sommeliers) in the refined sake section. It has also won consecutive gold medals in competition in the United States.


How to serve

Chill to 10-15 degrees C. The crisp, clean taste of Minowamon makes it the perfect accompaniment for kaiseki cuisine.


Masakura

Product Description

This traditional kimoto-brewed junmai daiginjo sake has a discreet fragrance that conjures up the essence of early spring. It is perfectly blended to give a well rounded creamy flavor that is almost silky-rich. Masakura is a comforting, fresh-tasting sake with a mild flavor that is beautifully accomplished, evoking the pervading sense of calm found in a forest.
The name Masakura translates as "true cherry blossom," one of the best-known symbols of Japan, which is reflected in the design of the label.


How to serve

Masakura is best enjoyed lightly chilled to around 12-15 degrees C. If you prefer, try serving it gently warmed. Its gentle sweetness perfectly matches dishes with a creamy, sweet profile.


Junmai Kimoto CLASSIC

Product Description

More than any other of our products, Junmai Kimoto CLASSIC represents the characteristic flavor of Daishichi. This junmai kimoto has been specially brewed for true connoisseurs of sake. Rich and deeply flavored, it is matured for a full extra year. Intended to be appreciated at room temperature or gently warmed, this is a sake with a classic character.
Calming mineral fragrances with creamy overtones produce soft, swelling flavors in which all the elements are harmonized.


How to serve

Best enjoyed at room temperature (15-20 degrees C.) or slightly warmer. It is also delicious served hot. The intense richness and fullness of flavor make it the ideal match for more strongly flavored dishes.


Junmai Kimoto

Product Description

Daishichi's Junmai Kimoto has achieved world renown as the definitive kimoto-brewed sake. Our master craftsmen spare no effort in creating this distinctive brew. Full maturation creates a perfect alignment of rich flavors and acidity, with a fresh, clean aftertaste. Enjoyed hot, it provides an embracing, soothing experience.
The Nihon Keizai Shimbun newspaper voted our Junmai Kimoto the finest sake to drink with Japanese cuisine. It was also selected by the leading gourmet monthly magazine dancyu as the best sake for drinking warm.


How to serve

Junmai Kimoto is best appreciated at room temperature, at around 15 degrees, or slightly warmer. If you prefer, it can also be gently heated. The hidden depths of this sake will complement any food, but particularly creamy dishes with a gentle richness.


Organic Kimoto Sake

Product Description

We held extensive discussions with our contract farmers in the Nihonmatsu area to find the best possible local rice for the brewing process. We eventually decided on the perfect strain of sake rice: Gohyakuman-goku, which is grown for us without the use of any agricultural chemicals or synthetic fertilizers. Since the traditional kimoto brewing method uses no additives, this makes it the ideal natural method for creating sake with a gentle, light flavor. This is a medium-dry sake with a clean, fresh aftertaste.


How to serve

Best enjoyed at room temperature or slightly warmer, at around 12-18 degrees C. This is a sake that will go well with any dish.


Kimoto

Product Description

Daishichi's benchmark sake has won the unwavering appreciation of enthusiasts for its traditional kimoto brewing style. Besides being a longtime favorite among local connoisseurs, it has a reputation that extends far beyond Japan, to the United States and other countries. Savor the wonderful medium-dry flavor, the expansive creamy aroma, and well-balanced richness.


How to serve

Serve at around 10-15 degrees C., or warmed to about 40 degrees C. Kimoto has a clean, modern, refined taste that will suit a wide variety of dishes, particularly those with robust flavors.


Kimoto Umeshu

Product Description

This is Daishichi's first sake-based plum wine. To create the perfect premium umeshu, we experimented with a variety of brewing styles. Finally we decided to use generous amounts of undiluted sake, brewed with the most appropriate sake type: Junmai Kimoto. To guarantee a steady supply each year of large, top quality ume plums, we use selected Nankou plums from Japan's main ume growing region of Kiishu (Wakayama). Thanks to this lavish production method, we have produced an unrivalled, plum wine of the highest quality, with a rich, mellow flavor and velvety smoothness.


How to serve

Chill to 10-13 degrees and serve as an aperitif, or enjoy after meals with dessert.



DAISHICHI SAKE BREWERY CO., LTD.
1-66 Takeda Nihonmatsu-shi
Fukushima Prefecture 964-0902
TEL +81 243-23-0007
FAX +81 243-23-0008
E-mail:info@daishichi.com