Since its founding in 1752, Daishichi Sake Brewery has dedicated itself exclusively to the *Kimoto* method, the most authentic and traditional technique for brewing sake, to produce rich, exquisite brews. In recent years, Daishichi has garnered high acclaim both in Japan and abroad for a flavor profile that shines when paired with a meal, continuing to write a new chapter in the history of fine sake. Daishichi Kimoto made its debut in 1982. It marked the first time the Kimoto style sake was released as a standalone product and the arrival of this authentic, flavor-rich sake caused a sensation. Daishichi Kimoto eventually crossed the ocean to the United States where it became known as "Kimoto Honjo" and played a pivotal role in driving the popularity of sake. Now this product, which boasts Daishichi’s longest-standing tradition, has been relaunched as "Honjo Kimoto." While remaining steadfast in the pursuit of rich umami and excellent food pairing, we have refined this traditional brew to suit the globalized dining habits of today. Even as the market floods with trendy, sweet-and-sour sakes, Daishichi remains unwavering and uncompromising, a true sake for the discerning adult.
SPEC SHEET
Class: Honjozo
Brewery: Daishichi Sake Brewery Co., Ltd
Founded: 1752
Prefecture: Fukushima
Rice: Gohyakumangoku Polishing Rate: 69%
Alcohol: 15.0%
Acidity: 1.3
SMV: +3.0
Toji: Takanobu Sato
Serve Room Temperature or Warm
