Daishichi Theme Park

The pleasures of kimoto

Welcome to the wonderful world of kimoto!
Enter the world of kimoto and you'll find yourself in a realm of quality and richness that modern sake-making methods simply cannot match. We believe that the distinction is more profound than merely the difference in rice polishing ratios. So what is the secret?
The depth of flavour.

The fundamental notes of the kimoto bouquet are freshly-steamed Japanese rice, almond, the rounded scent of coconut, such creamy aromas as yoghurt, the freshness of forests and springs, the tang of cypress, pine and cedar barrels, and the spice of such fragrant woods as agilawood and sandalwood. The ginjo sake offers an elegant bouquet of such sweet fruit fragrances as pear, peach, and melon, along with jasmine and daphnia.

The wonderful aftertaste has been characterised by Bruno Bozzer, top sommelier at a Michelin three-star restaurant, as "an all-enveloping freshness,?like a forest glade". Only Daishichi offers this unmistakably fragrant sake experience.

You need a large glass to fully appreciate the aroma. Pour enough sake to fill the glass to around a third full, then swirl it gently to enjoy a symphony of aromatic notes; a natural bouquet, with an elegant simplicity in which showy scents are not overpowering. Here, fragrance and flavour unite. The sake contains many natural scent-preserving compounds, so the wonderful aroma does not dissipate even after the bottle has been opened. Instead it continues to evolve.
The photograph shows a Riedel-made daiginjo glass.

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