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Daishichi “Kimoto” Honjozo

Daishichi “Kimoto” Honjozo

Fukushima prefecture

$28.50 member price
- +

Boundless potential

One of Daishichi’s best sellers in the U.S., and also a longtime favorite in Japan, this honjozo’s added distilled alcohol is made from rice so as to stick to the idea that sake should be only rice! The fresh, pine aroma draws you in and then keeps you there once you experience its exquisitely balanced flavors of rice sweetness and umami. Enjoy it cold in summer and warm in winter.


Category Honjozo
Subcategory Kimoto
Taste Profile Light & Dry
Alcohol 15.0%
RPR ? 69% (super flat rice polishing)
SMV ? +3.0
Acidity ? 1.3
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Daishichi “Kimoto” Honjozo is cold (40-60°F), room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended


Daishichi “Kimoto” Honjozo - Fukushima prefecture

Daishichi is made in Fukushima prefecture in the Tohoku region.

Taste Metrics

Tasting Notes

  • Vanilla

  • Chestnuts

  • Cedar


Recommended Pairing

  • Meat

  • Seafood

  • Cheese


Daishichi Brewing Company

Daishichi Brewing Company

Fukushima prefecture

Daishichi Brewing Company is located in the castle town of Nihonmatsu, and was founded in 1752 by Saburoemon Ohta, originally from a samurai family. Daishichi means “Big Seven,” and comes from the hereditary name of consecutive family heads, Shichiemon. Daishichi makes rich, mellow sake with an outstanding reputation in the orthodox kimoto brewing method, which they specialize in. The numerous accolades won both nationally and internationally can perhaps be attested to the master brewer Takanobu Sato’s perfectionist ways. Their sake is exceptionally balanced and is food friendly to any portion of a meal, from any part of the world.

Questions & answers

Customer reviews