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The pleasures of kimoto

Welcome to the wonderful world of kimoto!
Enter the world of kimoto and you'll find yourself in a realm of quality and richness that modern sake-making methods simply cannot match. We believe that the distinction is more profound than merely the difference in rice polishing ratios. So what is the secret?
The depth of flavour.


The wonderful marriage of sake and food

The raison d'etre of sake: to enhance the enjoyment of food

Daishichi's kimoto-brewed sake brings to mind this simple truth.
When a delicious meal is set before you, you'll think, "Junmai Kimoto would be just perfect with this!" Or as you enjoy a sip of sake, you'll find that your appetite is whetted: "This deserves to go with something really sumptuous. What shall we have?" Such thoughts spring to mind naturally from the intimate relationship of sake and food.
Daishichi transcends concerns about "a sake that doesn't interfere with the food" and "food that doesn't interfere with the sake". There's no need to be constrained by such thoughts. Daishichi sake heightens your enjoyment of the flavours of food, and its own flavour is also brought out by food.

A star sake should play an award-winning supporting role for the main dish

Imagine an enjoyable dinner party. The host has splashed out on a daiginjo for the occasion and the cook has done the guests proud. But then comes a request: "Daiginjo is delicate, so please drink it with a plain starter." What a shame!

Daishichi believes that for a sake to deserve a central role at the table, it must be able to match a main dish that showcases the chef's skill. That is why the Daishichi daiginjo are all-rice kimoto-brewed. They do indeed have a delicate, refined flavour, but one that is firmly supported by the smooth, rounded strength of maturity.

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Kimoto sake: the perfect complement for the perfect meal

Kimoto sake has a wealth of savoury flavour constituents, making it robust and acidic. Consequently, it is rarely susceptible to loss of flavour or becoming watery when drunk with food. The large amount of lactic acid in kimoto sake means that it goes well even with dishes that use butter, cream or cheese. The amino acids that characterise kimoto sake can hold their own with dishes featuring intense and savoury flavours. Kimoto sake also cleans the palate after a deliciously oily food. If a meal features especially pungent flavours, the sake can be heated to make it even more effective. Kimoto sake is not just an aperitif; it can and should be enjoyed with the meal. It suits Japanese cuisine, of course, but also Western and Chinese cooking. It is an all-inclusive, exceptionally versatile drink.

 

Choose a sake to match your meal

[For junmai sake]
Toro sashimi, fried chicken, red seabream steamed in sake, shrimp fritters, yose-nabe (stock flavoured), bearded clam in cream, veal steak with cream sauce, scallop terrine, chicken saute, oyster gratin, shabu-shabu (sesame sauce)

 

[For junmai ginjo sake]
Straw-oven lobster, charcoal-grilled red sea bream with butter sauce, foie gras terrine, simmered conger eel, tempura, poire of Japanese flounder, scallops in cream sauce, duck in orange sauce, Chinese dumplings, bearded clam steak, smoked salmon, Peking duck

 

[For nama sake]
Lobster saute, tempura of prawn, conger eel or flathead, roast chicken or partridge


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FAQ

DAISHICHI SAKE BREWERY CO., LTD.
1-66 Takeda, Nihonmatsu,
Fukushima 964-0902, JAPAN
FAX +81 243-23-0008
E-mail:info@daishichi.com

We welcome your inquiries in either English or Japanese.