Daishichi Junmai kimoto*

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.

*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-brewing rice:Gohyakumangoku

Rice polishing ratio :65%

Sake meter value:+2

Acidity:1.6

Amino acid content:1.4

Website:https://www.daishichi.com/

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