Honjo Kimoto｜DAISHICHI SAKE BREWERY

Refining Tradition

Daishichi Kimoto first appeared in 1982. After years of brewing kimoto quietly as Daishichi’s “hidden
flavor,” we released it as a standalone product. At a time when mass-produced sokujomoto sake
dominated the market, its rich, authentic taste made a powerful impression.
Eventually it crossed the ocean and became known in the United States as KIMOTO HONJO, playing
a key role in the rise of sake’s popularity abroad.
Now, Daishichi’s longest-standing tradition has been renewed as Honjo Kimoto. Our unwavering
pursuit of umami and food compatibility remains unchanged, but the expression has been refined to suit
today’s global cuisine. In a market flooded with trendy sweet-and-tart styles, this sake remains resolute
and uncompromising. This is Daishichi for grown-ups.

Product Details

• Rice: Gohyakumangoku and others
• Rice Polishing Ratio: Superflat polishing, 69%
• Ingredients: Rice (domestic), koji (domestic rice), distilled rice alcohol
• Volume: 720 ml• Alcohol content: 15%

Recommended way to drink

Enjoy at around 15°C, lightly warmed, or even hot—according to preference. Pairs beautifully with
creamy dishes that emphasize umami. A deeply accommodating food sake that harmonizes with a wide
range of flavors.

The Travels of Yeast

The wonderful marriage
of sake and food

“The raison d'etre of sake is to enhance the enjoyment of food” ‒ Daishichi's kimoto-brewed sake brings to mind this simple truth. When a delicious meal is set before you, you'll think, “Junmai Kimoto would be just perfect with this!” Or as you enjoy a sip of tasty sake, you'll find that your appetite is whetted: “This deserves to go with something really sumptuous. What shall we have?” Such thoughts spring to mind naturally from the intimate relationship of sake and food.
Daishichi is beyond any concern about “a sake that doesn't interfere with the food” and “food that doesn't interfere with the sake.” There’s no need to be constrained by such thoughts. Daishichi sake heightens your enjoyment of the flavors of food, and its own flavor is also brought out by good food. Here are some examples of food pairings with Daishichi sakes based on the above observations: