Ingredients : Rice、Koji
Rice Type: 100% Yamadanishiki
Polishing Rate: 50%
Alcohol: 15% vol
Production Date: Feb 2025
Volume: 720ml
Website: https://www.daishichi.com/en/
🌟The Brewery has very long brewing history (over 270 years)
🌟Use of "Superflat rice polishing technique"
🌟Use of "Kimoto" to make the Shobo
🌟Rewarded Platinum Awards in "Great Jizake Show" for 3 years
Established in 1752 (the 2nd year of theHoreki period), Daishichi Sake Brewery has always insisted on a strictlyorthodox brewing tradition: the kimoto method. Daishichi’s rich, mellow sakesare all outstanding examples of kimoto sake. Daishichi’s history began whenthe Ohta family moved from the old Ise province to Nihonmatsu. The present headis the 10th generation. Daishichi’s sakes come to life at a meal and form perfect pairings with finefood. Feted by world, they have opened a new chapter in the history of superbsake.
In sake making, we have five clear ideals.These are: striving after the universal value of sake, exclusive use of theorthodox kimoto method, drawing out the latent potential ofthe raw material, bringing the aesthetics of flavor to the world, and, finally,the conviction that thoroughly focusing on those ideals will be a passport to aworld-wide reputation. From Japan to the World. Our hearts are set on makingonly “the best.” Distilling human knowledge and expertise, we aspire to depth andpower of flavor combined with refinement.
A place where tradition and innovation meet– that is the Daishichi Sake Brewery. From polishing the rice tobrewing, bottling and maturation, we hold fast unto traditional artisanalmethods, but also strive after technical innovations. Daishichi is synonymouswith kimoto, the highest level of sake brewing at which traditionand innovation go hand in hand. We use only Yamada Nishiki andGohyakumangoku sake rice and pay close attention to their cultivation byfrequent contact with the growers. We make no compromises at any stage of theprocess, from rice polishing to sake brewing, and also including bottling andmaturation. We hold fast unto traditional artisanal methods but also striveafter technical innovations.
“Daishichi Minowamon” is a junmai daiginjo made with the kimoto method,using Yamada Nishiki sake rice polished with the superflat rice polishingtechnique. We have succeeded in eliminating all off-flavors that in the pastremained even in rice for daiginjo, and realized an unprecedentedgentle, mellow texture of remarkable delicacy, and a natural, elegant aroma.The level of flat rice polishing we attained was such that the grains becametransparent. This even surprised Mr Tomio Saito, the theorist of the flat ricepolishing method, and made him exclaim: “This is my ideal rice polishing!” Based on that success, we have stoppedusing the conventional rice polishing method and now only use the superflatrice polishing method for all our products. Daishichi Minowamon has won goldmedals in both the ginjo and junmai sectionsat the Tohoku Sake Awards. Abroad, it has earned the highest praise from worldlevel professionals at the Vinexpo, the largest alcoholic beverage fair in theworld held in France, as well as from top-class restaurants in New York.
$380/bottle
Free delivery upon purchase $1200 or 6 bottles or above
