【Won the Platinum Award, the highest honor of Japanese sake for three consecutive years】
[La Revue du vin de France, an authoritative French wine critic, praised it as comparable to top liquor]
【Original "Ultra-Flat Rice Polishing Technology"】
【"Birth" technical expert】
ZTJ163 - Daishichi Minowamon Kimoto Junmai Daiginjo
Special Price: $380 /bottle
Origin: Fukushima Prefecture, Japan
Rice: 100% Yamada Nishiki
Rice polishing ratio: 50% (super flat rice) is equivalent to 34% of the normal rice polishing ratio
Alcohol content: 16%
Capacity: 720mL
Sake brew: Daishichi Sake brewery
Manufacturing date: February 2025
Tasting Notes: Pour the wine into the glass, the aroma of rice oozes out, with a bit of refreshing apple, and the aroma is elegant and restrained. The body of the wine is extremely mellow, and Creamy would be a better adjective. The gentle sweetness of rice glides over the tongue like cream, and the smooth wine quality shows the elegance of white wine, with moderate acidity, and there is even a little buffalo cheese after swallowing The fragrance like this slowly overflows! No wonder it is a wine that everyone praises! This sake is very suitable for pairing with western food. Cheese, duck, oysters or crustaceans such as lobster and crab can have a good chemical reaction with it.
"Dashichi" is an awe-inspiring name in the sake world. The work introduced this time is the most classic work of Daishichi Brewery - Minowonmon. From 2009 to 2011, this product won the Platinum Award, the highest honor of the Japanese Local Wine Show, for three consecutive times. The three awards made it enter the Hall of Famous Wines and could no longer participate in the competition. After going out of Japan, it was praised by the authoritative French wine critic La Revue du vin de France that its quality is comparable to that of top liquor.
【Original "Super Flat Rice Polishing Technology"】
"Daishichi" is a famous local sake in Nihonmatsu City. The brewery hopes that sake can go beyond Japan and enter the world. Daqi has always followed the most traditional and most orthodox "raw brewing method" to brew sake, and created the "ultra-flat rice polishing technology", which overcomes the breakage of wine rice and reduces loss, and has established the classic status of raw sake brewing. The ultra-flat grinding technology is Daishichi Shuzo's unique technology for grinding sake rice. It grinds the sake rice into a "melon seed shape" instead of a spherical shape, and removes impurities from the sake rice to the greatest extent. Taking Minlunmen as an example, the official said that its ultra-flat rice polishing process is 50%, which is equivalent to the daily rice polishing process of 34%! No wonder the wine quality is so delicate!
In order to improve the speed and efficiency of rice grinding, the common grinding method is to speed up the rotation speed of the millstone of the rice mill, and at the same time reduce the density of the rice in the grinding chamber to avoid cracking or breaking of the rice grains. In this way, the rice grains will rotate irregularly around the shaft of the rice mill and be gradually ground into a spherical shape. At this time, most of the long axis of the rice grains is ground away, and a large amount of starch that should be retained is lost, while the short axis is not ground properly, leaving some components that should be removed. In order to overcome the shortcomings of the traditional rice grinding method, Tomio Saito advocated the flat rice grinding method. This method aims to grind the surface of the brown rice to a uniform thickness, resulting in a flattened white rice. Sake brewed with ultra-flat polished white rice has fewer amino acids and a more refreshing and mellow taste. Compared with sake made from traditional polished white rice, sake made from ultra-flat polished white rice has almost no off-flavor caused by sunlight, in other words, the latter has better preservation.
Since its founding in 1752 (the second year of the Horeki era), Daiichi Sake Brewery has been brewing mellow wine following the most traditional and orthodox "raw brewing method" of Japanese sake. The history of Daishichi Brewery began with the Ota family who moved to Nihonmatsu from Ise country, and the current owner is the tenth generation descendant. In recent years, the products of Daqijijiuzo have not only been favored by domestic consumers, but also highly praised by more and more foreign consumers because of the unique mellow taste of Japanese sake that complements the cuisine. History writes a new chapter.
【"King of Sake Rice" Yamada Nishiki】
In 1923 (the 12th year of Taisho), the Hyogo Prefectural Agricultural Experimental Field first successfully developed "Yamada Nishiki" 🍽️, and later promoted it to be widely planted throughout Japan. Many sake breweries have won the affirmation of international competitions for using "Yamada Nishiki" for brewing, and the guarantee of high winning rate has also given it the reputation of "white diamond". In particular, "Daiginjo sake" uses this kind of sake rice with large grains, white core, and low protein content, and has undergone maximum fine grinding, which can be said to spare no expense and time. The sake brewed in this way emits a rich aroma and a mild and refreshing taste. It is no wonder that it is called a work of art in Japanese sake.
