Daishichi Shuzo
Daishichi Junmai Namaishige Matured Nama Shuzake
The brewery is located in Nihonmatsu City, Fukushima Prefecture.
It is a limited edition sake that has been aged for one year in the brewery without being fired.
It has the umami and acidity typical of a nama yeast yeast yeast yeast,
It has a richness that is typical of nama-shu and
It has a richness typical of nama-zake and a refreshing finish.
#Nihon-shu
Although it was billed as a mature sake, it had no peculiarities and was refreshing and pleasant to the palate. It was the kind of sake that could be enjoyed over and over again.
It is not like a sake yeast yeast, or rather, it seems to prioritize cleanness over umami. Aruzome (fermented rice) must be effective. And the super flat rice polishing may have something to do with it, too.
I am talking to myself from here.
There are many other sake breweries with this taste. I wonder if I would go out of my way to select Daishichi. The fact that it is a honjozo may be a negative factor now that junmai is at its peak.
Sorry, Ohshichi-san.
When you think of Daishichi, you think of heated sake: ‼️
I thought...
This refreshing cold sake 🍶 is surprisingly delicious 😋.
It has a solid feeling, but when you drink it, it has a sharpness that is truly refreshing 💖.
I recommend it for summer sake. ❣️
Purchased at a liquor store near my parents' home
Aroma: Slightly banana
Mouthfeel is sweet
Vegetable taste
Full-bodied chocolate
Dried persimmon-like flavor due to the label of "fully ripe sake".
18 degrees Celsius sake is very effective for the body that needs water due to the heat.
I went shopping at Seijo Ishii and happened to come across this Junmai Namaishige by Daishichi.
It was a rare impulse buy. ☺️
I recommend drinking it cold or warmed, but it's too hot to do so.
Aroma: Aroma of mellow namaishio yeast.
The acidity you can feel in the back of your nose.
In the mouth, it has a lactic acidity reminiscent of yogurt.
It is rich, but it disappears quickly after swallowing.
The aroma is much more subdued when served cold.
I prefer hiya.
The taste and the cost performance are great!
I used to drink it in the cold season, so I enjoyed it warmed up very much, but even when it is well chilled, it is a fine sake with a mature aroma.
Serve with homemade kombujime, ganmono dashi, salad chicken, etc.
