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 Daishichis 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.