網上商城 [英文網頁連結]
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.
產品詳情
• 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%
飲用方式推薦
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.
搭配料理
在許多人的眼中，酒的存在就是為了讓料理更加美味。大七酒造的清酒卻顛覆了這一觀點，例如，如果先有料理，自然會產生配合料理產生喝一點純米生酛的想法，而如果先有美酒，那麼就會產生烹飪與之相配的料理的願望。這才是美酒與料理之間的和諧關係。
不合料理的酒與不合酒的料理，這兩種現象都會令人十分遺憾。大七的清酒能讓料理更加美味，而料理也會使大七的清酒更加香醇，下面是基於這一視點的清酒與料理配搭示例。
前菜
Gyoza, Shrimp in Chili Sauce
主菜
Tempura, Japanese-style fried chicken (karaage)
