Minowamon Kimoto Junmaidaiginjou
Delivering Joy and Inspiration! Sake Brewing that Respects Rice
From Paris to New York, the sake of DAISHICHI SAKE BREWERY has found its way into the hands of connoisseurs and celebrities across the globe. Its signature style is best described as a profound richness married to a deep umami. This is the magic of the kimoto method, a traditional brewing technique that yields a sake with full-bodied depth, a remarkably clean, crisp finish, and an elegantly pure flavor.
The kimoto method, a hallmark of DAISHICHI, is an art form that demands immense time and effort. It is a craft that demands significant time and care, designed to unlock the full, hidden potential of microorganisms, such as yeast. Within the fermenting mash, or moromi, the yeast remains robust to the very end, guiding the fermentation with a strength that other methods cannot replicate.
"To elevate the purity of that kimoto flavor to an even higher level, we developed our 'super-flat' rice polishing technology," explains President Hideharu Ohta. While traditional polishing grinds rice grains into spheres, this revolutionary technique polishes away layers with microscopic precision, preserving the heart of the grain and yielding a far more effective and refined result.
But the final touch, a secret unique to DAISHICHI, is time itself. "There is a deliciousness in sake that can only be achieved through time," Mr. Ohta says. Their sake is typically allowed to slumber at low temperatures for about two years. A sake born from the robust kimoto method is unyielding to the passage of time; it does not weaken, but instead grows in character. Through meticulous care and patient aging, the sake undergoes a stunning metamorphosis, transforming into a transcendent elixir—a true masterpiece of the brewer's art.
DAISHICHI SAKE BREWERY