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Daishichi “Kimoto” Junmai Classic
Fukushima prefecture
Ultimate expression of classic “kimoto”
As new sake styles developed in the 20th century, Daishichi Brewing Company wanted to create a classic and noble sake with rich and deep flavors to represent the good old values. The layers of umami from the rice and expansive expressions it reveals once warmed, they believe, is only achieved by the long, robust fermentation of their kimoto process and the precise and careful carving of each grain of rice.
Characteristics
| Brand | Daishichi |
| Brewery | Daishichi Brewing Company |
| Category | Junmai |
| Subcategory | Kimoto |
| Taste Profile | Rich & Dry |
| Rice variety | Gohyakumangoku |
| Yeast variety | Association No. 7 |
| Alcohol | 15.0% |
| RPR | 69% (super flat rice polishing) |
| SMV | +2.0 |
| Acidity | 1.6 |
Serving Temperature
-
Recommended
-
Not Recommended
Region
Daishichi is made in Fukushima prefecture in the Tohoku region.