【Won the Platinum Award three times and became a star product among plum wines】
【13th Women’s Wine Tasting Competition Gold Award】
ZJ165 - Daishichi Shuzo kimoto umeshu
Special price $220/bottle
Origin (Region): Fukushima Prefecture, Japan
Ingredients: Kishu-produced Nanko plum (3L size), sake (pure rice sake), sugar
Alcohol content: 12%
Capacity: 720mL
Sake brew: Daishichi Sake brewery
Namafuji plum wine is the first liqueur launched by Daishichi Shuzo. The brewing concept is to surpass all previous plum wines and become the pinnacle of plum wine. It has won the championship for four consecutive years at the "Japanese Liqueur Tasting Event" mainly featuring plum wine hosted by the Japan Liquor Association, and its score far exceeded that of the second place. The jury praised its smooth and special taste, calling it the top-notch Japanese plum wine. The plums used for plum wine are mainly the large-grained "Nanko plums" produced in Wakayama Prefecture. The original liquor is not the common white liquor, but sake brewed using the Namamoto brewing method. After tasting and comparing various sake base liquors, Dashichi finally chose Junmai Namamoto as the base liquor for plum wine. The pure rice namamoto has a mellow taste, which perfectly matches the sour taste of plums. There is no need to add too much sugar, and the resulting plum wine is fragrant and smooth. As soon as it was launched on the market, raw plum wine won the first place in the liqueur selection and was selected by Michelin-starred restaurants in many countries.
【Daishichi Brewery】
Daishichi Sake Brewery was founded in 1752 by Ota Sanryoemon. Since then, up to the tenth generation today, Daishichi Sake Brewing has been following the most traditional and orthodox "Namato brewing method" of Japanese sake to brew mellow sake. The brand name at the time of its founding was "Daishan", but the eighth generation, who revived the business in modern times, changed the brand name to "Daishanchi" based on the hereditary name of the successive heads of the family, "Shichiemon". During this period, Daishichi's products were selected as the imperial sake for the enthronement ceremony of His Majesty Emperor Showa (Showa 3), and won the highest first prize in the 16th National Sake Tasting Conference (Showa 16), which was the first in the country. The "Daishichi" brand became a well-known famous sake. Turn your attention to the international situation. Daishichi Sake has twice been the designated wine for the G8 summit, selected for the Dutch royal dinner and the Paris Food Festival, and was named one of the top ten sake breweries in the world by the authoritative French wine magazine "La Revue du Vin de France".
In 1912, the Brewing Research Institute of the Ministry of Finance developed simple brewing methods such as Yamafuji and Speed Brewing, and promoted them nationwide. The eighth generation head followed the trend and quickly introduced the fast-brewed tea to try new brewing methods. At the same time, he also clearly realized that in order to realize his own wine-making ideal, he must not give up the raw tea brewing method. Therefore, while many sake breweries across the country have abandoned the Namato brewing method, Daishichi insists on the Namato brewing method. In recent years, sake with a refreshing and spicy taste has been widely welcomed by consumers, but Daishichi has always insisted on giving full play to the characteristics of the raw tochi brewing method, continuously promoting technological innovation, and won the gold medal at the National New Sake Appraisal Conference. This was the first time that pure rice sake produced using the Namato method won an award, establishing the Daishichi Sake Brewing Company's Namato method as the best sake brewed by the local farmers.
In order to solve the problem of waste caused by excessively polished rice rate, Dashichi Brewery has developed "ultra-flat polished rice technology" that can retain the inner white to the greatest extent and bring out the characteristics of the rice for brewing! In addition, all sake is brewed using the "Nama-to method", which is the most traditional and orthodox brewing method of Japanese sake. The spirit of craftsmanship has made Daishichi sake highly recognized. Daishichi is the only sake brewery in Japan that has won the title of "Modern Master Craftsman" in both the grinding and brewing departments!
