This junmai daiginjo sake, brewed by the traditional kimoto method, was the first in Japan produced using the super-flat rice-polishing technique developed by Daishichi to achieve the total elimination of all components that might result in undesirable flavors.
The clear taste has an underlying richness that creates a natural, elegant aroma and a gentle, mellow texture of remarkable delicacy.
Minowamon is the name of the main gate to Nihonmatsu castle, a beautiful structure dating from the Edo period.
|Polishing Ratio||Ultra-flat 50%|
|Brewery||Daishichi Sake Brewery Co Ltd|
Chill to 10-15 degrees C. The crisp, clean taste of Minowamon makes it the perfect accompaniment for Japanese haute-cuisine (kappo or kaiseki).
Great for boiled king crab, salt-grilled river fish, mousse of white fish, sashimi of flounder, white asparagus in butter sauce, sushi with uni, ikura and chutoro.
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%