Daishichi Minowamon Junmai Daiginjo
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The very first premium sake to be produced with henpei, or flat polished, rice. Flat polishing hugs the shape of the starch core more tightly, leaving less residual crude protein on the sides of the grain than the conventional method. Rice flat polished to 70% has a similar profile to 58% by regular polishing. More on this method can be found on Daishichi's English site!
On the nose, rich buttery shortbread, fino sherry, chamomile and lemon zest. Minowamon just feels so elegant on the palate- super round, super buttery, super smooth. A subtle, crisp minerality lays against a backdrop of buttery lemon shortbread. Nothing too complex, but gorgeously balanced with a flavor profile you don’t often see in Junmai Daiginjo. Drinks fresh and clean chilled. Gently warmed, the lactic, umami depth one would expect from an expertly crafted Kimoto comes out to shine.
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Daishichi Sake Brewery, 大七酒é€
Established 1752
Location: Nihonmatsu, Fukushima
Rice: Yamada Nishiki
Polishing: 50% super flat polishing
Grade: Junmai Daiginjo
Yeast: N/A
Starter: Kimoto
Pasteurized: Yes
President: currently on 10th generation, Ohta Hideharu
There are a few breweries in Japan that specialize in Kimoto sake, which you can think of as a traditional wild fermentation starter that yields creamy, tart results. Indeed, kimoto strikes fear into the hearts of many toji for all that can go wrong. So when you find a brewery that specializes, usually you're looking at a team that is highly technical, highly skilled, and proud of their brewery's microbial terroir.
Daishichi embodies this completely. They are the foremost authority on kimoto sake in Japan, producing this style exclusively, and over the last 40 years have innovated countless new technologies and styles. Their commitment to the brewery's microbiome is such that a complete facility rebuild took place around the original fermentation room to ensure that wild yeast and bacteria populations would not be disturbed.
A pride point of the brewery is their sake's flexibility for pairing. Minowamon collected awards in the crab, ikura, and cheese pairing categories at the Jizake Grand Show, a competition led by sake sommeliers.
Goes beautifully with dishes ranging from delicate kaiseki fare to richer French cuisine.
