FUKUSHIMA・Nihonmatsu city
Daishichi Junmai Kimoto
だいしちじゅんまいきもと ／ Daishichi Junmai Kimoto
Junmai
The richness, umami, and tartness come together perfectly in this sake, which also has a good, crisp finish. Serve heated, and one can enjoy a flavor that gently encompasses and touches one's heart.
Pair it with creamy dishes. This is a shokuchu-shu (sake to be had during a meal) that has an amazing ability to accompany any type of dish.
- Sake brewery
-
大七酒造株式会社
- DAISHICHI SAKE BREWERY CO.,LTD. -
Flavor profile
Recommended temperature
chilled
room temperature
Heated
Sake vessels
A bowl-shaped sake cup is recommended to bring out the sake's umami and sweetness. Earthenware and porcelain cups match well, too.
Food pairing
Oyster dote-nabe (hot pot with miso broth), soy sauce-marinated squid, fatty tuna sashimi, simmered yellowtail and daikon, ankimo (monkfish liver), beef shabushabu with sesame sauce, chicken karaage (Japanese fried chicken), sake-steamed red seabream, scallop and bok choy stew, mapo tofu, shrimp gratin, abalone steak, scallop terrine, shrimp stew with creamy sauce, cheese hamburg steak, and stuffed cabbage.
Sake profile
| Prefecture | FUKUSHIMA |
|---|---|
| Municipality | Nihonmatsu city |
| Type of sake | Junmai |
| Ingredients | rice , rice koji |
| Sake rice | Gohyakumangoku and others (五百万石等) |
| Location of sake rice production | Fukushima and Toyama prefectures |
| brewing water | Mt. Adatara's underground water |
| Rice polishing ratio | 69% |
| Acl / Vol. | 15% |
| NihonshudoSake meter value | +3 |
| Flavor | Slightly dry |
Type of sake
Rice polishing ratio
50% or lower
Rice polishing ratio
60% or lower
Rice polishing ratio
70% or lower
Rice polishing ratio
80% or lower
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