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 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
Amino acid content：1.4