Brewing “Kimoto” Sake with Universal Value (Thursday, August 1st, 2013)
Daishichi Sake Brewery Co., Ltd.
Founded in 1752 in Fukushima Prefecture’s castle town of Nihonmatsu, the Daishichi Sake Brewery has produced sake of refined quality for over 260 years. With the Abukuma Range in the east, Mt. Adatara in the west, and the Abukuma River cutting through the middle, Nihonmatsu’s nature offers not only magnificent landscapes but also an optimal environment for sake brewing. First and foremost, it is important to know that the brewery has garnered a great reputation for brewing sake with the kimoto method, the most authentic way of creating starter mash. This method, requiring a huge investment of time and labor, results in a harmonious natural fragrance, a strong finishing quality, and a smooth and balanced feel on the palate.
“We have been pursuing sake with a universal value,” says Mr. Hideharu Ohta, the 10th President of Daishichi Sake Brewery. The Daishichi sake made with the kimoto method has a depth that matches with many types of cuisines, a strength that can hold its own with fatty and oily foods and an ability to grow and mature over time. The complexity within its strength, depth of flavor, and sophisticated harmony are features that make it the highest quality sake.
In addition to perfecting its signature kimoto brewing method, Daishichi continues to cultivate and improve its brewing technique. Examples include the introduction of a super-flat rice polishing technique which effectively maximizes the rice’s potential, and a new anoxia filling bottling system which allows long-term stability and reliability of quality.
It is natural that Daishichi’s sake receives critical and international acclaim. It was selected as the sake for the toast at the official banquet of the Toya-ko G8 Summit, and it was also served at a royal banquet in the Netherlands. In addition, the brewery was appointed to brew sake for the 1,200-year anniversary grand ceremony for the World Heritage site Koya-san Temple, which will take place in 2015. The exquisite Daishichi sakes that are currently available in the U.S. are Daishichi Kimoto, Masakura, Minowamon, and Myoka Rangyoku.
Daishichi Sake Brewery Co., Ltd.
1-66 Takeda Nihonmatsu-shi Fukushima-ken 964-0902, JAPAN
3 things you should know about Daishichi Sake Brewery Co., Ltd.
Daishichi Sake Brewery is recognized as the finest producer of kimoto sake. Kimoto is the most superior method of creating a pure and choice concentration of yeast cells for sake. In the photo, brewers are carrying out “yamaoroshi,” the mashing of steamed rice and koji with special paddles called “kabura-gai.”
The super-flat rice polishing technique developed by Daishichi Sake Brewery has caused a sensation in the sake brewing industry. When brewing sake, the rice must first be milled to remove any unwanted bran near the surface, the super-flat rice polishing technique most effectively removes this unnecessary content. On the left side of the picture is 50% polished rice via the super-flat rice polishing technique, and on the right is Daiginjo rice that is 35% polished via a regular method.
Daishichi’s sake receives overwhelming acclaims from critics, experts and fans. At the Jizake Tai-show, it was chosen by over 7000 votes from master sake sommeliers, sake specialists and sake lovers. Daishichi took the highest platinum prize for three straight years from 2009-2011, and in 2012 when 3 more categories were introduced, Daishichi won platinum prizes in all 6 categories. It ranked as the best sake in Nikkei Shimbun (Nikkei Newspaper).