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

DAISHICHI Kimoto Junmai Sake 大七純米生もと 720ml

Name: DAISHICHI Kimoto Junmai Sake 大七 純米生もと 720ml
Brand: Daïshichi Shuzo

€42.80

Quantity

Out of Stock

Brewer : Daïshichi Brewery, 1752

Region : Fukushima

Type :

Junmai - Pure rice sake

Kimoto - The most traditional brewing method: no lactic acid is added to initiate the "pied de cuve"; the "pied de cuve" is stirred by hand with wooden sticks every 6 hours for several days.

Rice : Gohyaku Mangoku

Seimai Buai (rice polish) : 69%

Yeast : Kyokai No 7

Alcohol grade: 15%

SMV (sake grade): +3,0

Acidity: 1,8

Serving temperature: room temperature (15°C) or slightly heated

Size : 720 ml

Storage: away from light and heat, ideally in a cool place. After opening, store in the refrigerator and consume within 4 to 5 weeks.
The story of Daishichi began when the Ohta family moved from the ancient province of Ise to Nihonmatsu. Founded in 1752 (the 2nd year of the Horeki period), the Daishichi brewery has always insisted on a strictly orthodox tradition: the kimoto method.

Daishichi's activities leading up to Junmai Kimoto began in the mid-1950s. Shichiuemon Ohta, then president of the brewery, succeeded not without difficulty in restoring the Kimoto method, which had suffered the consequences of World War II, when the economy was controlled, and of the post-war period too. He took on a challenge that was unprecedented at the time: producing junmai sake when the possibilities for polishing rice were limited and cooling equipment was not yet available.
The difficulties he encountered along the way are unimaginable today.
He then solved these problems by polishing the rice to an extra degree and fermenting it at low temperature using cooling equipment.

The current manager is in the 10th generation.

Rich and mellow, Daishichi sakes are all exceptional examples of kimoto sake. Daishichi sakes come alive with a meal and are the perfect accompaniment to fine cuisine. Celebrated around the world, they have opened a new chapter in the history of superb sake.
Bronze Medal 2018 - IWC (International Wine Challenge)

Platinum Medal 2011 category "Hot Sake suitable for aperitifs"- Great Jizake Show, Japan