Daishichi Kimoto Junmai Daiginjo Minowamon
大七 生酛 純米大吟醸 箕輪門Daishichi — Daishichi Shuzo, Fukushima
A Kimoto junmai daiginjo with a refined fragrance and gently mellowed richness.
Specifications
- Type
- Junmai Daiginjo
- Rice
- Yamada Nishiki
- Rice polishing ratio
- 50%
- Yeast
- Daishichi Yeast
- Alcohol
- 15%
- Sake meter value
- +2
- Acidity
- 1.3
Flavor profile Juku-shu
Juku-shu — aromatic and full-bodied, including aged sake
A 50% polished kimoto junmai daiginjo described with an elegant aroma and mellow maturity, so aroma is high and body is slightly full. SMV +2 and low acidity of 1.3 give a softly sweeter impression than the clean finish suggests.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
A masterpiece from a brewery renowned for its kimoto brewing, this junmai daiginjo is made using the kimoto method (traditional yeast-starter method). Using the latest ultra-flat rice polishing, the brewery thoroughly removes the components that cause off-flavors. Its natural, refined aroma and silky, full-bodied mouthfeel are paired with a clean, light drinking style. Umami and a fine, supporting acidity give it a gently mellowed flavor. The sake has won three Platinum Awards at the Jizake Daishow (地酒大show) hosted by the Japan Sake Service Research Association (日本酒サービス研究会), and has been inducted into its Hall of Fame. It is well received as a gift and is also popular overseas. Serve chilled at 10 to 15°C. Its clean flavor pairs well with kaiseki cuisine (traditional Japanese multi-course haute cuisine).
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