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Daishichi “Myoka Rangyoku”
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Daishichi “Myoka Rangyoku”

Fukushima prefecture

$427.50 member price
- +

Like a masterful play

This exquisite bottle is made of Venitian glass, the ivy leaf and emblem sourced from Germany, lacquer work and gilded pattern on the label is from Kaga and it’s named after the highest class of Noh plays. Like these plays, this sake is exquisite and layered, producing a different expression with every sip. They say it’s best enjoyed with dinner… go ahead, chill it to 50°F, pour it in a glass, and swirl gently to awaken it from its slumber.


Brand Daishichi
Brewery Daishichi Brewing Company
Category Junmai Daiginjo
Subcategory GenshuKimoto
Taste Profile Rich & Sweet
Rice variety Yamadanishiki
Yeast variety In-house (Daishichi)
Alcohol 16.0%
RPR ? 50% (super flat rice polishing)
Acidity ? N/A
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Daishichi “Myoka Rangyoku” is cold (40-60°F).
  • Recommended
  • Not Recommended


Daishichi “Myoka Rangyoku” - Fukushima prefecture

Daishichi is made in Fukushima prefecture in the Tohoku region.

Taste Metrics

Taste metrics not available for Daishichi “Myoka Rangyoku”

Tasting Notes

  • Peach

  • Mango

  • Rose


Recommended Pairing

  • Seafood

  • Meat

  • Aperitif


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.

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