Junmai Kimoto Classic represents the characteristic flavour of Daishichi. This junmai kimoto has been specially brewed for true connoisseurs of sake. Rich and deeply flavored, it is matured for a full extra year. Calming mineral fragrances with creamy overtones produce soft, swelling flavours in which all the elements are harmonized. This is a sake with a classic character.

Best enjoyed at room temperature (15-20 degrees C) or slightly warmer. It is also delicious served hot. The intense richness and fullness of flavor make it the ideal for pairings which go beyond conventional limits. Great for unusually pairings like Peking Duck, Mapo Tofu, Blue Cheese.

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%.

• IWC 2024 - Silver