Daishichi Kimoto Plum Sake Daishichi Sake Brewery | 大七酒造
Daishichi Sake Brewery | 大七酒造

Daishichi Kimoto Plum Sake

$52.00 USD

Only 1 left in stock!


Same-day delivery Select SoCal Areas · Mon-Fri, 11 AM-4 PM
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Shipping
Orders are typically shipped within 2 business days after we receive your order. Orders received close to the weekend may ship the following Monday. Alcohol delivery requires an adult signature (21+) and is available only in eligible U.S. states. View shipping policy.

Returns
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Tasting Notes

Daishichi Kimoto Plum Sake harmoniously blends the rich umami of junmai kimoto sake with the natural tartness of premium Nanko plums from Wakayama Prefecture. This meticulous combination results in a mellow, well-balanced flavor profile, in which the gentle sweetness envelops the plum's acidity, creating a refined and elegant taste experience. Ideal as an aperitif or paired with desserts. Best enjoyed chilled to approximately 10°C (50°F).

Specifications

Region: Fukushima Prefecture, Japan
Class/Style: Plum Sake (Umeshu) / Junmai Kimoto Base
Ingredients: Nanko plums (size 3L) from Wakayama Prefecture, undiluted Junmai Kimoto sake, sugar
ABV: 12%
Serving Temperature: Chilled (10°C / 50°F)
Size: 720ml

Overview

Daishichi Kimoto Plum Sake is a distinguished umeshu. Crafted using the traditional kimoto method, Daishichi Kimoto Plum Sake offers a sophisticated, harmonious flavor, making it a standout choice for those seeking an exceptional umeshu experience. Instead of standard distilled alcohol, this ultra-premium liqueur uses Daishichi's signature undiluted junmai kimoto sake as its base, deeply extracting the essence of oversized 3L Nanko plums. The result is an unmatched depth of character that redefines the umeshu category.

Awards:

  • Grand Prix (1st Place) – Tenma Tenjin Umeshu Tournament

The Essence of Fine Sake

Four dimensions that shape how sake is made, understood, and enjoyed.

Clear spring water flowing from a bamboo spout at a rural Japanese sake brewery

Place & Provenance

Local water, rice, climate, and brewing traditions give each region its distinct character.

Polished sake rice grains resting in a brewer's hand

Rice Polishing

Polishing removes the grain’s outer layers, helping shape aroma, texture, and style.

Sake brewer tying a batch designation tag to an amber bottle

Sake Designations

Junmai, Ginjo, Daiginjo, and other designations reflect ingredients, rice polishing, and brewing methods.

Friends sharing warm sake cups around a dining table

Versatile Enjoyment

Explore sake across temperatures, pairings, occasions, and seasons.