This timeless classic from Junmai Kimoto has been many years in the making. It was first released on the Japanese market over 35 years ago, in 1983, at a time when, thanks to the jizake boom, sakes such as ginjo and junmai were finally gaining recognition.
"The raison d'être of sake is to enhance the pleasure of food": Daishichi's Kimoto sake is a reminder of this simple truth. When you have a delicious meal in front of you, you say to yourself: "Junmai Kimoto would be just perfect with this! And as you take a sip of the tasty sake, you'll find that your appetite is whetted. A thought will then naturally come to mind "This deserves to be accompanied by a sumptuous meal."
There is definitely an intimate relationship between sake and food.
Rich and mellow, Daishichi sakes are all exceptional examples of kimoto sake. They come to life with a meal and are the perfect accompaniment to refined cuisine. Celebrated around the world, they have opened a new chapter in the history of superb sakes.
This Junmai Kimoto Daishichi is best enjoyed at room temperature, around 15 degrees, or slightly warmer.
Tasting notes: Classic kimoto junmai lactic-style aromas. Well-balanced and very good sake for cooked meals.
Pairings: Grilled beef with miso (hoba miso-yaki), Hamachi teriyaki (buri), Yose-nabe hot-pot, kara-age fried chicken
