The town of Nihonmatsu in Fukushima prefecture, at the foot of beautiful Mt. Adatara, is well-known for its high-quality water, such as the Hikage Well, one of the Three Famous Wells of Japan. The Ohta family, related to the Seiwa Genji clan, settled in the 1640s in the retinue of Lord Niwa in Nihonmatsu, where they started brewing sake. In 1752, Ohta Saburoemon established a branch family and set up the present Daishichi Sake Brewery. Since then, the Ohta family has devoted itself for ten generations to sake brewing. As the greatest leader in the most orthodox way of sake brewing. the rare Komoto method, Daishichi receives high acclaim both in Japan and abroad.

Daishichi differs from the recently popular fruity types of sake and the crisp, dry sake, but instead has a strong umami flavor. The enjoyable flavor is full served both at room temperature around 15℃, or served very hot. It is a sake to serve with meals with depth that goes well with any flavored dish.

*The kimoto process, developed around 1700, is the most orthodox way of sake brewing. From an abundant collection of microorganisms, only the best and most powerful yeast is selected and cultivated, which costs much time and labor. In fact, this is world-class biotechnology. The preference for Kimoto process is preference for the highest attainable. The umami of Daishichi kimoto sake is always soft and rich, and possesses a wonderful harmony with no intruding sourness or roughness. In the late Meiji period, simpler methods of sake brewing as Sokuji-moto and Yamahai-moto were developed, but the kimoto process remains the best way to achieve saka with a deep and rich taste. Sake made using the ‘kimoto’ process is a long-standing traditional Japanese sake that takes effort and time. That means it’s difficult to mass-produce and it’s not always easy to find.

Sake mash-making of the kimoto is characterized by its ability to go well with food. It is rich in flavor and has a strong acidity. As a result, the sake is less likely to be watery and overpower the food. The rich lactic acid content goes well with eel, conger eel, and sea urchin nigiri sushi.

 

Sake-brewing rice： Gohyakumangoku

Rice polishing ratio：65%

Sake meter value：+2

Acidity：1.6

Amino acid content：1.4

Website：https://www.daishichi.com/