Bottle of Daishichi Kimoto Umeshu Gokujohin

Daishichi Sake Brewery | 大七酒造

Daishichi Kimoto Umeshu Gokujohin

$92.00 USD

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Daishichi

Tasting Notes

Daishichi Kimoto Umeshu Gokujohin is an exceptionally refined expression of Nanko plum, showing a delicate rose hue and lifted fragrance from sun-ripened red plums. The palate is silky and polished, balancing ripe plum sweetness with vivid acidity and the crystalline depth of Minowamon Junmai Daiginjo. Elegant rather than heavy, it unfolds into a long, graceful finish. Best served well chilled at 8–10°C (46–50°F) and enjoyed straight in a generous wine glass. Pair with creamy cheeses, duck in orange sauce, foie gras, or fruit-based desserts.

Specifications

Region: Fukushima Prefecture, Japan
Class/Style: Premium Plum Sake (Umeshu) / Junmai Daiginjo Kimoto Base
Base Sake: Minowamon Junmai Daiginjo
Plums: Sun-ripened red Nanko plums (4L or larger) from Wakayama Prefecture
ABV: 11%
Serving Temperature: Chilled (8–10°C / 46–50°F)
Size: 720ml

Overview

Daishichi Kimoto Umeshu Gokujohin represents the brewery’s pursuit of the pinnacle of plum liqueur. Developed from 2008 and released in January 2010, it departs from the richer Junmai Kimoto base of the standard bottling by using Daishichi’s Minowamon Junmai Daiginjo for exceptional purity and elegance. Only sun-ripened red Nanko plums from Wakayama, selected at an extraordinary 4L size of approximately 45 mm, are used. Their heightened fragrance and natural rose hue meet the gentle, polished character of the sake base to create an exceptionally harmonious luxury umeshu. The first release of approximately 3,300 bottles sold out within two weeks.

Awards:

• Gold Medal – International Wine Challenge 2026

• Platinum Prize – Great Jizake Show 2011, “Liqueur Perfect with Sweets”

• Platinum Prize – Great Jizake Show 2012, “Liqueur Recommended for Foreign Guests”

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.

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Sake Designations

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

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Versatile Enjoyment

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