Daishichi was founded in 1752 and is known for its Kimoto Style Sakes. Their Myoka Rangyoku is one of their "grand cru" bottlings. It comes from free run undiluted Junmai Daiginjo brewed in the Kimoto method. This Sake took almost a decade to master, producing only 158 bottles in its first year in 1989. It was also the first Kimoto style Sake to win a Gold Medal at the National Competition of New Sake in Japan. There is exceptional quality control for this Sake, and every grain of rice is hand-selected, much like at Chateau d'Yquem when harvesting botrytized grapes one by one. Striving to do even better, Daishici developed a revolutionary rice polishing technique called "super flat rice polishing." This method helped Daishichi get the ideal balance of polished rice for their Sake while pushing the envelope of quality. Many producers look to a high polished rice ratio to justify the price of their Sake, but Daishichi's only intention is to make the best Sake possible. Nature provides the natural yeasts for fermentation and the complex working of micro-organisms that influences the Sakes flavors. Because of the stress that the Kimoto style fermentation puts on the yeast, only a handful of the most powerful survive. The maturation of this Sake lasts over one year, which is comparable to keeping wine on its fine lees for an extended period. Afterward, the bottles are "cellared" for four years, making this one of the few Sakes that improve with age. The result is an intense and powerful sake that does not lose sight of purity or balance with notes of melon, herbs, steamed rice, minerality, and white flowers. The palate is powerful, ending on an explosive finish and yet is one of the most elegant Kimoto style sakes we have tried. Registering slightly sweeter than some of the other Sakes we have offered, this has the acidity to keep it in check and pairs better with Sashimi than it does Sushi. Myoka Rangyoku would also hold up to some fattier beef, but our favorite pairing is Yellowtail Belly Sashimi. An exceptional bottle of Sake showing off the power, elegance, and nuances of the traditional Kimoto Style.
Daishichi Myoka Rangyoku JDGJ 720ml
Daishichi Myoka Rangyoku JDGJ 720ml
Daishichi was founded in 1752 and is known for its Kimoto Style Sakes. Their Myoka Rangyoku is one of their "grand cru" bottlings. It comes from free run undiluted Junmai Daiginjo brewed in the Kimoto method. This Sake took almost a decade to master, producing only 158 bottles in its first year in 1989. It was also the first Kimoto style Sake to win a Gold Medal at the National Competition of New Sake in Japan. There is exceptional quality control for this Sake, and every grain of rice is hand-selected, much like at Chateau d'Yquem when harvesting botrytized grapes one by one. Striving to do even better, Daishici developed a revolutionary rice polishing technique called "super flat rice polishing." This method helped Daishichi get the ideal balance of polished rice for their Sake while pushing the envelope of quality. Many producers look to a high polished rice ratio to justify the price of their Sake, but Daishichi's only intention is to make the best Sake possible. Nature provides the natural yeasts for fermentation and the complex working of micro-organisms that influences the Sakes flavors. Because of the stress that the Kimoto style fermentation puts on the yeast, only a handful of the most powerful survive. The maturation of this Sake lasts over one year, which is comparable to keeping wine on its fine lees for an extended period. Afterward, the bottles are "cellared" for four years, making this one of the few Sakes that improve with age. The result is an intense and powerful sake that does not lose sight of purity or balance with notes of melon, herbs, steamed rice, minerality, and white flowers. The palate is powerful, ending on an explosive finish and yet is one of the most elegant Kimoto style sakes we have tried. Registering slightly sweeter than some of the other Sakes we have offered, this has the acidity to keep it in check and pairs better with Sashimi than it does Sushi. Myoka Rangyoku would also hold up to some fattier beef, but our favorite pairing is Yellowtail Belly Sashimi. An exceptional bottle of Sake showing off the power, elegance, and nuances of the traditional Kimoto Style.
