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大七Daishichi
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デビル
Location Nihonmatsu City, Fukushima Prefecture
Rice type Gohyakumangoku
Type of sake Junmai
Polishing degree 65
Alcohol content 15°.
Sake Mother Unknown
Sake degree +3
Acidity 1.8
Rating (Scale 0-3)
(Item) Glass
(Aroma) +1.5, apricot curd, almond
(Appearance) Slightly yellowish crystal
(Taste) Slightly yellowish crystal
Body 2
Acid 2.5 Lactic acid, citric acid
Sweetness 1.5
Umami 2
Bitterness 1.5
Lingering Lactic acidity sticks around, rice flavor remains
Impression: Umami dry with strong lactic acidity
The aroma is subdued, but it has an aroma of almonds and apricot curd, perhaps originating from the sake yeast. The taste is also amino acidic and umami, but the lactic acidity is so strong that it sticks to the tongue until the aftertaste.
This is a must drink with hot sake.
Repeat Score 2.0
Japanese>English
Rigel
Oh expensive Daishichi, the cap is amazing.
The aroma is fresh and fruity with dry acidity and al
The texture is refined but the taste is umami. I quite like it as the richness without any cloying taste seems to amplify the umami.
The taste is not blurred even though it is quite cold, so the quality of the sake is like a thin macho with thin lines but high strength 💪.
Also, the cap is amazing.
Japanese>English
Daishichi箕輪門 生酛純米大吟醸
香西 令
A gift.
Actually, it's been quite a while since it was manufactured.
But it is delicious 😋.
Japanese>English
J.laedlein
Mellow, umami, 4
Polish>English
Daishichi雪しぼり・本醸造生原酒
ergon
It is fresh and mellow with a thick texture. It has a punch at 18% alcohol, but is smooth and very well balanced. I will buy it again!
Japanese>English
まりも
3 Sake Comparison Set # 1 @ Kosae
Japanese>English
みのちゃろ
The aftertaste is refreshing
I wonder what ......... this is! I can't reach the impression that it's just easy to drink!
Japanese>English
べっさん
This is my sixth bottle of Daishichi this winter. It's still the standard heated sake. Compared it with Hatsuson. This one is also mild, but a little dry. Delicious. We also warmed up Tengu Mai and compared three sakes. Tengumai tasted completely different.
Japanese>English
tacos
It was served with cheese dashi soup stock.
It was rich and delicious, like drinking carbonara...!
(I don't know how good it tastes by itself, so I would like to drink it by itself someday)
Japanese>English
DELTA
When heated up, it has a gentle sweet and sour taste and a unique richness, and even a four-ounce bottle was enough to satisfy me.
Boiled whelk served with squid koji and salted tofu
Japanese>English
ぎゃばん
☆☆☆☆☆
Fresh! While the alcohol taste is tinged, the flavor and sweetness spreads and a hint of acidity finishes the taste.
I'm not sure how much of a kamishige yeast yeast yeast yeast yeast yeast yeast yeast.
It is alky, but it is rice alcohol, so it is almost pure rice? It is recommended if you don't mind the strength of alcohol.
It has a strong umami taste, so it is very tasty!
PS: -----
It's chilled in the fridge, so it's probably cooler at first than the recommended temperature range, but it's more rounded and tastier after a bit of time.
Probably the recommended temperature range is really the best sake!
Japanese>English
ひでゆき
Daishichi after a long time! This is sake. This is luxury for Japanese food. Soft and dry. Umami is not at the forefront, but it appears casually. It has nourishment and is well-balanced from the start. The spiciness starts to come through as it is passed around in the mouth. It is interesting whether it is served quickly or spontaneously. This is sake. I feel like I am back to my roots ^_^The Caesar dressing goes great with the salad with tuna on top! A little sourness appears, and the nourishment goes behind the scenes. By the way, it is at room temperature.
Japanese>English
めんちゃん
at Kabuan
New Sake Snow Shibori
Japanese>English
さしゅー
Today's limited edition! Bought this one recommended by the liquor store 😊This is a new sake of Daishichi Namahashime!
The aroma is unique, like blue cheese! I don't think it has much fruit freshness.
When you drink it, the sweetness is restrained and there is a moderate umami from the acidity. The bitterness spreads from there and the sharpness is good. This is delicious 😊When we think of Daishichi, we think of its traditional sake making method, so we tried heating it up! The flavor changes drastically. The umami spreads and the bitterness is mild. The acidity is just right! Personally, I prefer it heated 😊I'm glad I found this rare sake.
I remember when there used to be a big signboard for Daishichi on a mountain near my house........................................!
Japanese>English
ジェイ&ノビィ
Hi Sashiu 😃
I have never had Daishichi 🥲 but we would love to have it with heated sake 🍶😚.
Japanese>English
さしゅー
Hello Jay & Nobby 😊It's been a long time since I drank Daishichi, but it was a very sharp and flavorful sake, not like the thick-boned sake of the time! It was perfect with hot sake!
Japanese>English
ぺっかーる
I thought I had already had a drink with Daishichi.
It was nice to meet you.
It is not easy to understand the characteristics of the raw yeast production, but I can tell that it is delicious.
It was fresh and easy to drink, and from the second cup, I could smell the bonded aroma.
It is not a bad aroma.
It was a very delicious impression!
Japanese>English