Daishichi Junmai Kimoto - The best selling Kimoto sake in the world!

Daiginjo Azolla 50

Daishichi Brewery specializes in the Kimoto yeast starter technique. This all happens on the basis of a natural Kimoto yeast starter, which has twice the development time of modern abbreviated methods. In the old yeast starter method Kimoto("living yeast starter") the multiplication of the yeast is kept going by constant stirring. Among other things, a specific acid profile is created.
The ultimate Kimoto sake - with a melting core, fresh acidity and agile body.
  • Brewery: Daishichi Shuzō
  • Brand name: Daishichi
  • Sake name: Junmai Kimoto
  • Japanese name: 大七 純米生酛
  • Prefecture: Fukushima
  • Classification: Junmai
  • Rice polishing grade: 65
  • 15% Alcohol [Vol.%]
  • Rice variety: Gohyaku Mangoku
  • Recommended drinking temperature: room temperature, warm
  • Japanese name: Hiya/Nurukan/Joukan
  • Aroma & flavor: lychee, peach, semi-dry
  • Type: full-bodied & umami
  • Nihonshu-do: 3
  • San-do: 1.6
  • Goes well with: Toro, Shake, Black Cod Aburi
  • Goes well with: creamy and stewed dishes with white meat and fish, chicken, lamb, dishes with full flavor.

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