Daishichi's Junmai Kimoto has achieved world renown as the definitive kimoto-brewed sake. Their master craftsmen spare no effort in creating this distinctive brew. Full maturation creates a perfect alignment of rich flavors and acidity, with a fresh, clean aftertaste.
Enjoyed hot, it provides an embracing, soothing experience. The Nihon Keizai Shimbun newspaper voted this Junmai Kimoto as the finest sake to drink with Japanese cuisine. It was also selected by the leading gourmet monthly magazine dancyu as the best sake for drinking warm.
Daishichi only uses the Kimoto method to brew sake. The method makes use of the struggle for survival of natural microbes, a complex process for which high skill is necessary and which takes three times longer than normal. The brewery is also a pioneer in flat rice polishing. Normal rice polishing usually wastes starch on the long axis, and the a flat rice polishing ratio of 51% is equal to a normal rice polish of 34%
