About
DAISHICHI
Founded in 1752 in Fukushima, Daishichi is revered for reviving the kimoto method, a traditional slow-fermentation technique. Specializing in rich, umami-driven junmai sakes, it uses pristine local water and rice. A pioneer of “modern kimoto,” Daishichi balances heritage with innovation, earning global acclaim for depth and complexity.
Product
RICH, UMAMI PACKED JUNMAI SAKES
Renowned for its kimoto-method revival, Daishichi crafts rich, umami-packed junmai sakes with unparalleled depth. Using Fukushima’s pure water and meticulous slow fermentation, it achieves a velvety texture and balanced acidity. A harmonious blend of ancient technique and modern precision, offering bold yet refined flavors unmatched in complexity.
Origin
THE ART OF PRECISION RICE POLISHING
A modern milling technique where rice grains are evenly polished on all sides (not just the ends), reducing breakage and maximizing starch purity. This precision enhances fermentation, yielding cleaner, more aromatic sake—ideal for premium daiginjo. Pioneered by breweries like Daishichi, it elevates flavor refinement and brewing efficiency.