Daishichi Kimoto Classic Saké, Junmai
Staff Pick

Daishichi Kimoto Classic Saké, Junmai

Item # 15239
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Tasting Notes

"Kimoto" refers to the yeast starter used to ferment this saké. Some argue that this original method used to ferment the brew results in a deep, rich saké with more ripe flavors than acidity - and we tend to agree with them.

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Staff Pick Notes

From near the foot of Mt. Adatara on the main island of Honsho, about a 3 hour train ride north of Tokyo, comes this beautiful and savory Junmai Saké. The Daishichi brewery was established in 1752 and currently it has been in the same family for 10 generations. The Master Brewer, Takanobu Sato, uses a traditional method called Kimoto Zukuri that produces lactic acid naturally instead of using commerically available lactic acid baterica. The Kimoto Zukuri method gives this Saké a richness and complexity, with savory umami notes. This a Saké to pair with rich foods like mashed potatoes and even steak.


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