Myoka Rangyoku is Daishichi’s ultimate sake, an undiluted, natural drip junmai daiginjo brewed by the kimoto method. The brewery only gives the title Myoka Rangyoku to sake in years when they believe they have attained the highest possible level. Gorgeous and complex, this sake reaches perfection through a longer, more powerful process of maturation. It is the ultimate accompaniment for the finest cuisine.

Chill to 10-13 degrees C. Pour about 1/3 into a large glass and swirl it gently. In the glass the sake awakens from its sleep, and gradually loosens. Enjoy the complex scent and the strong and dense taste. Goes with Lobster, Sea bass, Iberian Pork Saute.

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%.

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