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Daishichi “Kimoto” Classic

Fukushima Prefecture


A go-to for kimoto-brewed sake

A sake that has achieved renown for being definitive of kimoto sake, no effort is spared in its creation. Allowed to mature fully, this sake has harmoniously aligned flavors of Japanese cedar, cantaloupe sweetness and an undercurrent of umami. Made using traditional Association No. 7 yeast to give it its aroma like feta cheese. For a prime example of orthodox kimoto sake, this is a solid option.


Category Junmai
Subcategory Kimoto
Taste Profile Rich & Dry
Alcohol 15.0%
RPR ? 69% (super flat rice polishing)
SMV ? +3.0
Acidity ? 1.8
Values listed are at the time of production.

Serving Temperature

Daishichi “Kimoto” Classic - best serving temperature
  • Recommended
  • Not Recommended


Daishichi “Kimoto” Classic - Fukushima Prefecture

Daishichi is brewed in Fukushima Prefecture in the Tohoku region.

Taste Metrics

Daishichi “Kimoto” Classic - taste metrics

Tasting Notes

  • Mushroom |
  • Chestnuts |
  • Cream
  • Testing Notes 1
  • Testing Notes 2
  • Testing Notes 3

Recommended Pairing

  • Recommended Pairing 1
  • Recommended Pairing 2

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.

Custom Reviews