Daishichi Sake Brewery Co., Ltd.

1-66 Takeda, 964-0902 Nihonmatsu City, Fukushima Pref.
Telephone +81 243 230007
Fax +81 243 230008

This company is co-exhibitor of
Messe Düsseldorf Japan Ltd.

Hall map

ProWein 2018 hall map (Hall 9): stand A47

Fairground map

ProWein 2018 fairground map: Hall 9


Ad Blankestijn

Director Overseas Marketing & Sales

1-66 Takeda
9640902 Nihonmatsu, Japan





Exhibitor Categories

  • 02  Exporter


  • 02  Exporter
  • 02.02  Asia


Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  •  Piemont


  • 01  Wines (according to cultivable areas)
  • 01.07  OTHER WINES
  • 01.07.10  Sake

Our products

Product category: Sake

Daishichi Minowamon

Daishichi Minowamon, a junmai daiginjo, 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. We have used the top-class sake rice Yamadanishiki, and succeeded in totally removing all elements that might lead to off-flavors with the superflat rice polishing technique. Fragrant, elegant aroma and a long, satisfying aftertaste. Like all Daishichi sakes, Minowamon has been brewed with the traditional, artisinal and natural Kimoto method.

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Product category: Sake

Daishichi Masakura

This traditional kimoto-brewed junmai ginjo sake has a discreet fragrance that conjures up the essence of early spring. It is perfectly blended to give a well-rounded creamy flavor that is almost silky-rich. The name Masakura translates as "true cherry blossom," one of the best-known symbols of Japan, which is reflected in the design of the label. Brings out the honey-like sweetness and fresh acidity of the Gohyakumangoku rice, and leaves behind a pure and lean impression. A long, smooth finish rounds out this sake. Mildly dry. 

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Product category: Sake

Kimoto Umeshu

Kimoto Umeshu is Daishichi's first sake-based plum liqueur. While most plum liqueurs are made with Japanese distilled liquor, we have used undiluted junmai kimoto sake as the base for this drink. So it could also be called “plum sake.” As ume plums we have used top quality Nanko plums from Japan's main ume growing region of Kishu (in Wakayama Prefecture). Thanks to this lavish production method, we have produced an unrivalled plum wine of the highest quality. Rich, mellow flavor, velvety smoothness and an excellent balance between sweet and sour.

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About us

Company details

The Daishichi Sake Brewery makes sake according to the traditional Kimoto method, which results in sake with a rich taste. We also employ our in-house developed super-flat rice polishing technique to remove any impurities in the rice that could lead to off-flavors, resulting in a very pure and elegant taste. Thanks to its “body,” Daishichi also fits to hearty and creamy dishes and all cuisines of the world. Daishichi receives high acclaim both in Japan and abroad.

The Kimoto-method, developed around 1700, is the most orthodox way of sake brewing. From an abundant collection of microorganisms, only the best and most powerful yeast is selected and cultivated, which costs much time and labor. In fact, this is world-class biotechnology. The preference for the Kimoto-method is preference for the highest attainable. The umami of Daishichi’s Kimoto sake is always mellow and rich and possesses a wonderful harmony with no intruding sourness or roughness.

With the conventional way of rice polishing that mills the grains into small round balls, the rice is milled down too much at the ends and not enough in the thick middle part. And so proteins and crude fats on the surface of the grain are left as elements leading to off-flavors in the sake. To effectively remove all elements that lead to off-flavors, it is first necessary to mill the thick part of the grain down so that it becomes flat. By its own research, Daishichi has succeeded in the practical implementation of the rice polishing technique that makes this possible: superflat rice polishing.

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Company data