This is a junmai kamishibashi, a pure sake made by Daishichi, which is highly regarded as the definitive version of the kamishibashi method of sake making. The richness, umami, and acidity are perfectly balanced, and the aftertaste is very sharp.
Sake rice is Gohyakumangoku, milling ratio is 69% ultra-flat milled rice, and the yeast is in-house cultivated yeast.
Hot sake is very good this time of year.
Speaking of hot sake, I'd have to say Daishichi.
From the first sip, it's a delicious sake 🤤!
I paired it with snow crab, potato salad, pickled yam with wasabi, seared Spanish mackerel, and tempura taran sprouts!
The rich, mellow, full-bodied flavor went well with all the dishes we ordered 🤣.
I ransacked a cellar at a friend's house.
I found this in there 🤣.
Of course I'll drink it without permission 💪.
Daishichi's 10 years old: ‼️
I only had 1.5 gong left, so I heated it all up...
Lovely golden color ❤️
And it's a very deep and merciful sake with a lot of umami on top 🍶.
It's delicious 😋It's another one I'd like to drink slowly with food ‼️
By the way, my friend told me that "Fudan-o" means "Koboji".
No, if you knock it over, it will all spill out and you won't be able to drink it...
Menchan, inspired by Nochi, I had the special bean sprout miso ramen: ☺️ topped with nori seaweed: ☺️
It's delicious 😋 but after eating this, I want to try the special miso 🤣.
Next time, I'll try the special miso ‼️‼️
Home drinking. A staple in heated sake. This is my fourth bottle this winter. We also have a separate bottle of dry sake, so we are completely addicted to it. Of course, it is served heated. Stable taste. It sinks in.
I bought a bottle of Daishichi dry sake at a local liquor store to warm up this winter. I immediately heated it up and found it to be deeply delicious. It's a little crispier than the usual. It's a little crispier than usual, but it's also delicious.
Stylish drinks
Slight aroma, sharp attack. The taste is dry and almost umami. It goes in smoothly and has a light richness.
It goes well with grilled duck, mekabu turnips, and wasabi yams. It is a stylish sake with a flavor that changes in a subtle way depending on the accompaniment 🤣.
It is full of lactic acidity, which is typical of a sake made from a traditional sake yeast yeast yeast yeast! I could drink it endlessly with fried oysters. The subtle floral aroma in the firm flavor is well-balanced.
Yogurt, cooked rice, mushrooms, cypress, linden
Nice to meet you and your drink 🍶.
I got this sake as a year-end gift 🍶.
It was brewed in 2009 hahahaha😊.
I drank a little cold sake but stopped.
The smell is a bit strong😅
I think it should be warmed up.
It's been a while since I've had kan sake 🍶 at home!
Mutsu's master came to Michi
He wants shigi38 who was with us last time.
Let's drink while eating tuna and dumplings!
The restaurant is full on this day, too!
After greeting the manager, we started all-you-can-drink ▶️
Let's drink this freshly opened bottle!
It's been a long time since I've had Daishichi!
It's quite yellow 🟨 when poured into a glass!
Let's fill the glass half full!
It was 10 years old!
It was the right choice to drink only a little ✅.
First, drink up, wash the glass with Ami-ryu and Wakaragi water, and then move on to the next sake 🍶.
the secrets of the brewery's secrets
Rice used: Gohyakumangoku
Polishing ratio 69% (super flat polished rice)
Sake degree +2
Acidity 1.9
Serve cold or hot.
When served cold, the freshness of the sake and the umami of the sake yeast coexist, making it very drinkable.
When heated, it has a mellow and deep flavor.
