Daishichi Horeki Kimoto Junmai Daiginjo

Daishichi Horeki Kimoto Junmai Daiginjo

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Named Horeki, for the historic age of the brewery's foundation, this cask-strength, natural drip (shizuku) sake is the top-grade among Daishichi's annual lineup.

Horeki has received great praise thanks to its particularly well-balanced body and unparalleled richness, a result of extended cold aging. Only a limited number of bottles of this exclusive sake are produced each year.

This carefully matured sake gives sweet-sour accents and boasts an exquisite, fruity aroma that envelops you in its gentle, creamy perfume. Pair with beef simmered in red wine, lobster bisque, smoked salmon, sushi, Peking duck, ajo blanco, veal cutlet, or sole meunier. 

Stats:

Brewery: Daishichi Sake Brewery Co Ltd
Location: Fukushima
Grade: Junmai Daiginjo
Rice: Yamada Nishiki
Polishing: 50% (ultra-flat, roughly equivalent to 34% in nutrient composition)
Yeast: Proprietary
SMV: 2
ABV: 17%
Recommended temperature: 10-13 degrees C
Recommended serveware: thin-walled universal or white wine glass, such as Zalto or Gabriel Glas.


Daishichi only uses the Kimoto method to brew sake. The method makes use of the struggle for survival of natural microbes, a complex process for which high skill is necessary and which takes three times longer than normal. The brewery is also a pioneer in flat rice polishing. Normal rice polishing usually wastes starch on the long axis, and the a flat rice polishing ratio of 51% is equal to a normal rice polish of 34%.