Type
Class
Daishichi Shuzo · Fukushima
Daishichi Honjozo Kimoto "Classic"
$27.00
No sales tax — Oregon
Rice
Gohyakumangoku
Prefecture
Fukushima
Flavor profileEach scale is our tasting-room read on where this bottle sits between two extremes — dry to sweet, light to full-bodied, soft to acidic, and subtle to aromatic. These are subjective, however, and will shift with food, serveware & temp.
DrySweetBalanced dry: reads as dry, with a little bit of softness, or maybe a fruit/brown sugar note that tempers the impression of dryness. Most people will read "2" as dry.
LightFullLight: lean and easy, mellow, has enough flavor and umami to give it character but generally really easy to drink. This is the most common weight for junmai ginjo/ginjo sake.
SoftAcidicSoft: the most common degree of acidity for sake. A little bit of acidity to give it structure and keep the flavor refreshing, but acidity isn't an important part of its identity.
SubtleAromaticVery subtle aroma: almost no aroma, maybe a little rice, chestnut, or pear. Usually comes with a subtle flavor profile as well.
Pairs with
I've loved Daishichi Honjozo with all sorts of everyday foods. Omurice, an omelette with tomato fried rice inside, was a surprisingly good companion-- the long, creamy kimoto finish mirrored the buttery, goopy eggs and the acidity typical of kimoto made an otherwise one-note dish more interesting. Other awesome pairings include Taiwanese hot pot, pork chops with a coarse spiced applesauce and parsnip, rajma masala with rice. Daishichi mentions fish meuniere which isn't what I'd expect to find on the average Portland table, but you know what, it actually sounds like a pretty solid pairing.
Daishichi Kimoto Honjozo is a textbook example of the traditional kimoto method of sake brewing. Creamy, rich, soft-- like melting horchata ice cream, oat milk dissipating into coffee-- spreading wide around the full breadth of the palate. Flavors of creamy rice porridge, macadamia nut, butter shortbread, freshly steamed brown rice, nutmeg, and creamy roasted parsnip.
Compared to the denser Junmai version, Daishichi honjozo is almost whipped: it has a bit of lightness, a slightly crisp feel. The use of a little bit of brewers alcohol to give lightness and improve stability defines this sake as a honjozo. Daishichi honjozo is unique in that they only use brewers alcohol distilled from rice: a commitment to the notion that sake must come exclusively from rice.
Your case:
$30 flat-rate case shipping (up to 12 bottles) — the more you add, the less per bottle. Per federal requirements, an adult (21+) with photo ID must be present to receive the delivery.
Sake Club members: $20 shipping (up to 12 bottles) with your club bottles About the clubs
Specifications
Region: Tohoku
Type: Honjozo & Futsushu
Style: Kimoto, Koshu: Aged
Rice: Gohyakumangoku
Rice-Polishing Ratio: 69% (using the super-flat rice polishing method Daishichi pioneered)
ABV: 15%
SMV: 3.0
Acidity: 1.3
Yeast: proprietary
Size: 720ml
Shipping
Available nationwide to states and counties that permit alcohol. No sales tax (Oregon). Flat-rate case shipping; in-store pickup available.
Pick up in person
Shop open Tu–Sun. Order online and pick up at the shop — 107 SE Washington St. #121, Portland, Oregon.
