Several of us at Envoyer have become avid Sake nuts and for a good reason. Sake is one of the purest alcoholic beverages you can buy, and it seems to match up well with customers that like elegant, understated wines. The Daishichi Kimoto Shoka Junmai Daiginjo Sake is indeed a revelation. The old burgundy adage an iron fist in a velvet glove comes into play here, thus my reference to the Richebourg of Sake. Kimoto style Sakes are quite powerful, but the best still maintain incredible elegance and purity. A staple to our sake line up and one of the most impressive in this range we have tried.
Daishichi was formally established in 1752, though members of the founding family had relocated to Fukushima as early as 1624. The brewery’s proximity to Mt. Adatara gives them access to one of the most famous wells in Japan, Hikage no Ido, or the Well of Sunshine. This is a crucial factor because the water used in Sake brewing is almost, if as important as the quality of rice used. Daishichi Shoka is a traditional Kimoto style Sake that uses the natural drip method for filtering called Shizuku Shibori. The Sake is placed in bags and left to hang, letting gravity slowly filter the liquid from the left-over mash. This technique produces a much more balanced, elegant, and pure final product compared to other Kimoto style Sakes that can be overly rich and powerful. Shoka is created using Yamada Nishiki rice polished to 50% and displays an exquisite herbal-floral perfume with the perfect balance of body, acidity, and purity. Shoka pairs very well with shellfish, savory foods, and a winner in a Japanese contest for the best Sake to be paired with French Cuisine.