DAISHICHI SAKE BREWERY DAISHICHI SAKE BREWERY DAISHICHI SAKE BREWERY

Daishichi Theme Park

| Daishichi Theme Park | The definitive kimoto brewing compendium | Super-flat Rice Polishing Technique |
| Sake brewery tour | Next-generation bottling line |

Sake brewery tour

Rice: the raw material

The rice used to make sake is different from the table rice varieties that we normally eat in Japan, such as Koshihikari, Hitomebore, etc. Rice varieties perfectly adapted to sake brewing are known as shuzokotekimai or sakamai.

Yamada Nishiki is considered the best rice for making sake and is used in junmai daiginjo. A local Fukushima variety, Gohyaku Mangoku, is used for Kaiden, Junmai Kimoto and Kimoto. The koji rice used for regular sake is also Gohyaku Mangoku.

Daishichi pays close attention to the cultivation of the rice used, which is all grown under contract.
Our strategy is to use only high-integrity rice rather than increasing the number of varieties.
In our quest for rice of the ultimate quality, we have started to study cultivation methods in our own paddy field, which is called Mutenden.
Gohyaku Mangoku New rice waiting in the rice granary to be used in the mash process [Gohyaku Mangoku]


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.