福島県·日本酒
Daishichi Shuzo
Located in Nihonmatsu City, Daishichi Shuzo was founded in 1752 (Horeki 2). It is a nationally renowned brewery that has remained steadfast in its commitment to the 'Kimoto' brewing method. Kimoto brewing is an extremely labor-intensive traditional method where the sake starter is prepared by slowly cultivating the power of lactic acid bacteria. The resulting sake, fermented slowly, is an authentic masterpiece that achieves a perfect balance of deep umami and a crisp finish. The brewery's creed lives on through its dedication to craftsmanship—from washing the rice to fermentation, storage, and bottling—using polished sake rice such as Yamada Nishiki and Gohyaku-mangoku. Their prowess is not limited to Japan but has also been highly evaluated overseas. This is a bottle that anyone wishing to taste the true essence of Kimoto brewing should definitely try.
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