Daishichi Theme Park

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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 harmony of sake's rich flavours

Kimoto brewing is a byword for lush, deep richness. The kimoto method allows more than twice the time used in ordinary sake-brewing for complex microbial transformations. The sake is brought slowly to completion at a low temperature, so that a wide variety of elements can blend perfectly in a harmony of flavour that cannot be achieved with more simplistic modern methods.



Burgundy-resident Jean-Claude Wallerand is an expert on dry white wines. "Unlike other Japanese sake," he has commented, "Daishichi has a solid framework and a structured feel similar to wine, and there is probably no tannin. This junmai daiginjo reminds me very much of a blanc de blanc (white wine made from white grapes). It will be even more wonderful after maturing for another two or three years." Daishichi has also received unstinting praise from several makers of Montrachet, often referred to as "the king of white wines" and one of the most prestigious French wine appellations. Kimoto shares certain universal values with a drink of this stature.
Marc Veyrat, celebrated chef at the Michelin three-star French restaurant Auberge de l'Eridan has also drawn attention to the excellence of Daishichi drinks: "I feel they resonate with my own ideals. They cleave to one simple principle: to bring out the absolute best flavour from their ingredients. It's wonderful."
Bruno Bozzer serves as chief sommelier at the same restaurant. Opening a bottle of Daishichi, he was delighted by its rich bouquet, but how about the taste? "A balanced smoothness with a delicacy similar to that of good wine, and profound depth. An extremely mellow, comforting flavour, but with crispness. In fact, I've never come across a sake so outstandingly crisp. The aftertaste is also wonderful; an all-enveloping freshness, like a forest glade." (from dancyu, a Japanese magazine published by President)


What is the source of the crispness that gave Mr. Bozzer such a pleasant surprise?
It seems the secret lies in kimoto's unique, beautifully balanced layers of acidity, and in the way it has been saccharised. But how does starch from the steamed rice saccharise? That's not so straightforward. Lightness of flavour and degree of crispness depend on the relative dextrin and glucose content of the final product. Dextrin is a large molecule that is broken down into smaller glucose molecules by saccharisation enzymes. The initial mashing stage of kimoto brewing makes it easier for the saccharisation enzymes to do their work, accelerating this process. The result is crispness allied to a wonderfully rich, weighty flavour.



1-66 Takeda, Nihonmatsu,
Fukushima 964-0902, JAPAN
FAX +81 243-23-0008

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