With respect for our ancestors
When one drinks this sake at room temperature, the taste seems to be filled with dense umami. Various dishes for pairings spring to mind which so far would have been unimaginable. And when one drinks it warm, its expansive and bounteous character makes any other sake seem unsatisfactory. That feeling of richness is lost when drunk cold, so we do not recommend that. The greatest difficulty during the brewing of this sake is to bring out its rich umami while avoiding heaviness and roughness. This is only possible with an energetic yeast that even during a long, robust fermentation process maximally keeps its vigor and purity. That is exactly the power of kimoto. We consider this sake as one of the achievements of Daishichi’s kimoto method.
Rice | Gohyakumangoku
Rice polishing ratio | 69% superflat rice polishing
Ingredients | rice (domestic), koji (domestic rice)
Volume | 720ml
Alcohol content | 15 degrees
Recommended way to drink
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 for pairings which go beyond conventional limits.
Achievements / Awards
★★ In 2007, first place in the category “Sake which fits to hot pot dishes” at the “Great Jizake Show”
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:
○Dengaku of Kamo eggplant
○Beef shabu-shabu with sesame dip sauce
○Dotenabe with oysters