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Daishichi Sake Brewery Co., Ltd.

1-66 Takeda, 964-0902 Nihonmatsu City, Fukushima Pref.
Japan
Telephone +81 243 230007
Fax +81 243 230008
info@daishichi.com

This company is co-exhibitor of
Japan Sake and Shochu Makers Association

Hall map

ProWein 2020 hall map (Hall 9): stand A61

Fairground map

ProWein 2020 fairground map: Hall 9

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.07  other wines
  • 01.07.10  Alcohol-free wines and spirits

Our products

Product category: Alcohol-free wines and spirits

Myouka Rangyoku

Myouka Rangyoku is our ultimate sake, an undiluted free run drops* junmai daiginjo brewed by the kimoto method. We set ourselves the goal of creating a truly superb brew that would exceed all existing boundaries for Japanese sake. We only give the title Myouka Rangyoku to sake in years when we believe we have attained the highest possible level. Gorgeous and complex, this sake reaches perfection through a longer, more powerful process of maturation. It is the ultimate accompaniment for the finest cuisine.

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Product category: Alcohol-free wines and spirits

Houreki Daishichi

This is a free run drops junmai daiginjo made by the traditional kimoto method and designed to be served chilled. This carefully matured sake gives sweet-sour accents and boasts an exquisite, fruity aroma that envelops you in its gentle, creamy perfume. It has received great praise, thanks to its particularly well-balanced body and unparalleled richness. Only a limited number of bottles of this exclusive sake are produced each year.

This is the only kimoto-based, junmai sake to have won the Gold Medal in the Japan Brewing Society's national competition.
The name Houreki comes from the name of the era in which the Daishichi Sake Brewery was established (1752).

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Product category: Alcohol-free wines and spirits

Minowamon

This junmai daiginjo sake, brewed by the traditional kimoto method, was the first in Japan produced using the super-flat rice-polishing technique developed by Daishichi to achieve the total elimination of all components that might result in undesirable flavors. The clear taste has an underlying richness that creates a natural, elegant aroma and a gentle, mellow texture of remarkable delicacy.

Minowamon is the name of one of the gates to Nihonmatsu castle, a beautiful structure dating from the Edo period. For two years running, this sake has gained top place in voting by kikizakeshi (Japanese sake sommeliers) in the refined sake section. It has also won consecutive gold medals in competition in the United States.

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Product category: Alcohol-free wines and spirits

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. Masakura is a comforting, fresh-tasting sake with a mild flavor that is beautifully accomplished, evoking the pervading sense of calm found in a forest.

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.

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Product category: Alcohol-free wines and spirits

Junmai Kimoto CLASSIC

More than any other of our products, Junmai Kimoto CLASSIC represents the characteristic flavor of Daishichi. This junmai kimoto has been specially brewed for true connoisseurs of sake. Rich and deeply flavored, it is matured for a full extra year. Intended to be appreciated at room temperature or gently warmed, this is a sake with a classic character.

Calming mineral fragrances with creamy overtones produce soft, swelling flavors in which all the elements are harmonized.

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Product category: Alcohol-free wines and spirits

Junmai Kimoto

Daishichi's Junmai Kimoto has achieved world renown as the definitive kimoto-brewed sake. Our master craftsmen spare no effort in creating this distinctive brew. Full maturation creates a perfect alignment of rich flavors and acidity, with a fresh, clean aftertaste. Enjoyed hot, it provides an embracing, soothing experience.

The Nihon Keizai Shimbun newspaper voted our Junmai Kimoto the finest sake to drink with Japanese cuisine. It was also selected by the leading gourmet monthly magazine dancyu as the best sake for drinking warm.

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Product category: Alcohol-free wines and spirits

Organic Kimoto Sake

We held extensive discussions with our contract farmers in the Nihonmatsu area to find the best possible local rice for the brewing process. We eventually decided on the perfect strain of sake rice: Gohyakuman-goku, which is grown for us without the use of any agricultural chemicals or synthetic fertilizers. Since the traditional kimoto brewing method uses no additives, this makes it the ideal natural method for creating sake with a gentle, light flavor. This is a medium-dry sake with a clean, fresh aftertaste.

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Product category: Alcohol-free wines and spirits

Kimoto

Daishichi's benchmark sake has won the unwavering appreciation of enthusiasts for its traditional kimoto brewing style. Besides being a longtime favorite among local connoisseurs, it has a reputation that extends far beyond Japan, to the United States and other countries. Savor the wonderful medium-dry flavor, the expansive creamy aroma, and well-balanced richness.

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Product category: Alcohol-free wines and spirits

Kimoto Umeshu

This is Daishichi's first sake-based plum wine. To create the perfect premium umeshu, we experimented with a variety of brewing styles. Finally we decided to use generous amounts of undiluted sake, brewed with the most appropriate sake type: Junmai Kimoto. To guarantee a steady supply each year of large, top quality ume plums, we use selected Nankou plums from Japan's main ume growing region of Kiishu (Wakayama). Thanks to this lavish production method, we have produced an unrivalled, plum wine of the highest quality, with a rich, mellow flavor and velvety smoothness.

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About us

Company details

Nihonmatsu-shi, Fukushima Prefecture. Mt. Adatara provides a setting of breathtaking natural beauty. At its foot is a rich supply of water from sources such as the Well of Sunshine (Hikage no Ido), one of Japan's three most famous wells. According to tradition, three brothers from the Ohta family, of the Seiwa Genji line, came to Nihonmatsu from old Ise Province during the Kan'ei period (1624-1643). They each took up brewing, eventually becoming the area's top merchants. Saburobe Yoshishige during the Meiwa era, and Chozaemon Toyoharu of the Murakami Genji line during the An'ei era, greatly bolstered the family fortunes. Saburoemon, son of Yoshishige began another family branch, establishing the current Daishichi Sake Brewery in 1752. From the third generation, Shichiemon was used as the family name, assumed by each head of the family in turn. From that time through to the present 10th generation, the family has focused exclusively on brewing sake. Called "Ohyama" sake in the early days, the name was later changed to "Daishichi", incorporating elements of the name Shichiemon. During the time of the 8th Shichiemon, the brewery won the prestigious National Refined Sake Competition, and established its reputation as Japan's leader in the traditional kimoto brewing method, now rare in Japan. More recently, Daishichi has earned high praise in the US and Europe.

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