Daishichi Minowamon, a junmai daiginjo brewed by the traditional Kimoto method, was the first in Japan produced using the super-flat rice-polishing technique developed by Daishichi to achieve the total elimination of all components that might result in undesirable flavors. The clear taste has an underlying richness that creates a natural, elegant aroma and a gentle, mellow texture of remarkable delicacy. An excellent match for all fine foods.
Rice, Koji
4.65" x 4.65" x 12.91", 24.35 fl oz
180 days, refrigerated
Established in 1752 (the 2nd year of the Horeki period), Daishichi Sake Brewery has always insisted on a strictly orthodox brewing tradition: the kimoto method. Daishichi’s rich, mellow sakes are all outstanding examples of kimoto sake. Daishichi’s history began when the Ohta family moved from the old Ise province to Nihonmatsu. The present head is the 10th generation. Daishichi’s sakes come to life at a meal and form perfect pairings with fine food. Feted by world, they have opened a new chapter in the history of superb sake.