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- Taste and aroma of kimoto, and pleasure of warm sake
  9 typical items and food pairings
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Daishichi's sakes
10 typical items and food pairings

10 typical items
and food pairings

10 Typical Items

Myoka Rangyoku
Grande Cuvée
Myoka Rangyoku
Horeki Daishichi
Minowamon
Masakura
Rakutenmei
Junmai Kimoto CLASSIC
Junmai Kimoto
Honjo Kimoto
Kimoto Umeshu

ABOUT

Company Information
History
Past family heads・master brewers
Landscape and Culture of Nihonmatsu
Awards and achievements
What Daishichi does for safety
and the environment
Importers of Daishichi
Sake Brewery Visit
Information

IDEALS

1. The ideals of sake making
2. From the forest of micro-organisms
3. The latent potential of the raw material
4. The aesthetics of flavor
5. Aspiring to high-class junmai sake
6. The perpetual womb

SAKE MAKING

Kimoto
Super-flat Rice Polishing
Anoxic bottling system
More about Daishichi’s sake making

SAKES

Taste and aroma of kimoto,
and pleasure of warm sake
10 typical items and food pairings
Myoka Rangyoku
Myoka Rangyoku Grande Cuvée
Horeki Daishichi
Minowamon
Masakura
Rakutenmei
Junmai Kimoto CLASSIC
Junmai Kimoto
Kimoto Umeshu
Honjo Kimoto

NEWS

NEWS

BUY・DRINK

Japan

Where to buy

Where to drink

Overseas

Where to buy

Where to drink

INQUIRY

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