Daishichi Junmai Kimoto
大七 純米生酛Daishichi — Daishichi Shuzo, Fukushima
The eastern yokozuna, delicious when warmed. Warming brings out even more bloom, and aging adds rich body and umami.
Specifications
- Type
- Junmai Shu
- Rice
- Gohyakumangoku
- Rice polishing ratio
- 69%
- Yeast
- Daishichi Yeast
- Alcohol
- 15%
- Sake meter value
- +3
- Acidity
- 1.8
Flavor profile Juku-shu
Juku-shu — aromatic and full-bodied, including aged sake
The kimoto junmai specs (SMV +3, acidity 1.8, 69% polishing) and the description of white peach and white flower aroma with aged, rich koku and umami point to a moderately aromatic, full-bodied sake. Sweetness is restrained, placing it in the juku quadrant.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
A junmai sake from Daishichi, the eastern yokozuna and a brewery known for its skill in kimoto (traditional yeast-starter method) brewing. Its creamy, refined aroma suggests white flowers and white peach, and a moist umami settles on the palate. Aged richness and acidity come together in a fine balance, and the clean finish keeps it from ever becoming tiring. Honored as Japan's best warmed sake (Kanzake Nihon Ichi), it also rewards warming: at jokan (moderately warm) temperature, its rich body, umami and acidity blend completely, becoming mellow, deep and well balanced. It can be enjoyed across a wide range of temperatures, from chilled to hot, and its generous character pairs with dishes of every season.
Other sake from this brand 19
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