Daishichi makes rich, mellow sakes whose outstanding reputation comes from an insistence on a strictly orthodox brewing tradition: the Kimoto method. This means that when preparing the starter for the Sake, the fermentation vessel is left open, allowing natural (and more funky) yeast to ferment the Sake. It takes 4 weeks to nurture the yeast instead of the normal one week. This extra-long process creates a dry, earthy, complex brew with virtually no unwanted flavors what-so-ever. The aroma is fragrant and delicate with hints of rice, cherry and sandalwood. The palate is clean, dry and pure with lovely tropical fruit flavors. The finish is a phantom. Lush nuances are all that's left behind of what was once…a dream perhaps? No, it's just Daishichi. Daishichi Minowamon is the pride of Daishichi as being the first sake in Japan to which the superflat rice polishing technique developed by the brewery has been applied.
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