Daishichi Junmai Kimoto
Daishichi Junmai Kimoto is a full-bodied, traditionally brewed sake that exemplifies depth, elegance, and precision. Made using the labor-intensive Kimoto method, this junmai sake offers an impressive richness with vibrant umami flavors, structured acidity, and a long, warming finish. It’s a perfect introduction to premium, classic-style sake and a must-try for fans of sake with character.
Daishichi Sake Brewery, founded in 1752 in Nihonmatsu, Fukushima, is one of Japan’s most respected traditional sake producers. Now run by the 10th generation of the Ohta family, Daishichi is a pioneer in preserving the Kimoto brewing technique—a time-honored, hands-on method known for producing sake with exceptional complexity and depth.
Led by Toji (Master Brewer) Takanobu Sato, from the esteemed Nanbu Guild, Daishichi combines ancient craftsmanship with refined innovations like ultra-precise rice polishing. Using natural spring water from one of Japan’s most famous sources, the brewery continues to craft sake that ranks among Japan’s finest—sought after for both its gastronomic versatility and traditional integrity.