It can be served cold or lukewarm. Daishichi Kaiden Junmai Ginjo-shu is a top-quality junmai ginjo-shu made from highly perfected sake brewed using the traditional "kamishibashi" method.
This is a superb junmai ginjo sake brewed in the traditional way by the Daishichi Shuzo brewery, which excels at making sake from a traditional sake yeast. It has a deep, elegant aroma with a hint of Kyara, a fine, deep, rich, plump flavor, a mild sweetness, and a cool, refreshing mouthfeel. It has a round, lustrous, and highly refined deep flavor that can be enjoyed cold or lukewarmly warmed. It goes well with soft sweet dishes and creamy dishes, making it a perfect food sake.
On hand,
Brewing year 2021
Year of production July 2023
Structure Junmai Ginjo, sake brewed using the traditional sake yeast
Alcohol 15%.
Sake degree +2.0
Acidity 1.3
Amino acidity 1.2
Rice used: Gohyakumangoku（Fukushima, Toyama)
Polishing ratio (Kake rice, Koji rice) 58%, 58% (Super flat rice polishing)
Yeast: Daishichi yeast
Location Nihonmatsu City, Fukushima Prefecture
Rice type
Type of sake Junmai-shu
Rice Polishing degree %.
Alcohol percentage 16°.
Yeast Unknown
Sake degree
Acidity
Rating（scale 0-3)
(Item) Ochoko
(Aroma) +2 Cream, apricot curd, nuts
(Appearance) Crystal
(Taste) Taste
Body 2
Acid 2 Lactic acidity firm
Sweetness 1.5
Umami 2.0
Bitterness 1.5
Aftertaste: Gentle sweetness and umami
Impression: Dry with a sharp umami taste
Aroma of sake yeast yeast yeast yeast.
There is some sweetness, but the acidity is strong and sharp. It is quite good on its own.
Repeat Score 2.0
A souvenir from my brother's business trip to Nihonmatsu! Daishichi Snow Shibori😄I've had many opportunities to drink Daishichi recently! And it's new sake!
This time it was a honjozo (pure sake)! He wanted me to drink it at a temperature range of 8 to 11 degrees Celsius. I would like to warm up the sake, but...
The aroma is banana-like, with a hint of blue cheese and rice. However, the aroma is not too heavy for a sake made from a traditional sake yeast yeast yeast yeast yeast.
When you drink it, the sweetness comes a little stronger, and then sourness, bitterness, and umami rush in. The final taste is not so robust and clean, probably due to the fact that it was made with alcohol. Overall, a good collaboration of cleanliness and umami 😄.
And when I tried heating it up, there is no doubt about it 😊 It makes you feel at home when you drink it! A sake to drink slowly.
I paired it with sukiyaki and pork cutlet, but it was still a good sake.
Shizuku-genshu with 50% super flat polished rice
2022BY aged at low temperature in bottle
Gorgeous and gorgeous aroma like aromatic melon and white flowers.
It's junmai, but it's crystal clear like an aruze daiginjo.
Actually, I was a little worried because it had been left at room temperature for about 3 months, but I heard the sake quality is quite strong.
The taste is full, mildly sweet and umami.
The balance of the alcohol taste in particular is exquisite, and the fact that it is smooth and has no irritating sensation at all is just plain amazing!
Easy to drink and very satisfying.
Delicious!
A quintessential bottle of Daishichi!
An impeccably good and wonderful sake!
This is my favorite limited release at this time of the year! It's a freshly squeezed, freshly brewed, raw sake with a young melon aroma and a complex mix of acidity, umami, spiciness, and bitterness.
A complex mix of acidity, umami, spiciness, and bitterness with the aroma of young melon, this freshly squeezed nama-shu is so fresh✨!
It has the energy of the butterbur sprouting strongly toward spring 💪.
It is a sake that is not hard to drink and will have you sipping it before you know it 🌸.
Daishichi Junmai 69%, 15%, 720ml, 1,390 yen
In my mind, this sake represented the image of "Namo Hashiroshi". They have been using pure rice and making sake since the 1950s.
The taste is stable. The astringent taste fits well with food, and the acidity is typical of Daishichi.
To be honest, I am not good at the acidity of Daishichi's sake, but it is unquestionably Daishichi that is the standard for the taste of my world's sake.
Every year, I feel like I understand the greatness of Daishichi more and more.
However, how many people can tell the difference in taste between the regular rice and the super-flat polished rice?
Rating 3.9 (out of 5.0) 20231115
Sake degree +4.5
Acidity 1.6
Rice used: Gohyakumangoku, etc.
Rice polishing ratio 69
Alcohol 15-16%.
The deliciousness of old sake has reached its peak!
Daishichi" is a sake that does not pursue the freshness of new sake, but rather withstands the test of time and blossoms with maturity.
I wanted to buy a bottle of "Daishichi Rare Vintage Junmai".
I purchased it!
10 years old sake of the 2014 brewing year
It is said that by aging the junmai sake in the cellar without filtration with activated charcoal, the original strength of the sake can be fully enjoyed.
Beautiful amber color.
Fine texture on the tongue.
It is round and full to the fullest.
The pleasant aftertaste is impressive.
By taking its time over time, it has begun to climb to a higher level,
It is a Junmai Nama Hashiroshi that has been stored for 10 years and has begun to climb to a higher level.
At the usual restaurant
I was wondering what to drink last.
I was wondering what to drink at the end of the night when a senior sake master I was drinking with recommended
He recommended a wonderful heated sake.
I had never had an aged Junmai sake blend before.
I had never had an aged Junmai sake blend before.
I was expecting a complex flavor,
I was prepared for a complex flavor, but it was a very good sake that simply conveyed the deliciousness of the sake.
I was expecting it to be complex, but it was a very good sake with a simple flavor. I was very pleased with the taste 😆.
