Daishichi are the Top Dogs of the sake world - They are able to not only defy mainstream sake trends, they are trendsetters that others follow suit. They are innovators, yet they are strict with their own philosophies of what tradition should be.
Being an all Kimoto-style brewery, they are consistently producing some of the most exquisite sake in the world. It's a brewing style that is almost lost in the modern world as it takes twice the time and effort as the normal method.
Yeast produced by the normal method does not survive the fermentation process, releasing impurities that affect flavours. Whereas, the natural selection of yeast that survives the Kimoto method results in sake with beautiful character and few impurities.
Despite their strong insistence to traditions, they are at the forefront of technology:
1) Pioneered the Super Flat Polish method - to get the most of the Shinpaku while polishing each rice grain as little as possible. 50% Super Flat Polish ratio = 35% conventional rice polish ratio.
2) Pioneered the first Anoxic Bottling System- where sake is bottled without ever having been exposed to air.