Daishichi Kimoto Umeshu Gokujohin

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Tasting Notes

Daishichi Kimoto Umeshu Gokujohin is a refined expression of Nanko plum, made with sun-ripened red fruit selected at 4L size or larger. A delicate rose hue and lifted aromas of yellow peach, plum, and soft florals lead into a silky palate, where ripe sweetness and fresh acidity meet the crystalline depth of Minowamon Junmai Daiginjo.

Elegant rather than heavy, it unfolds with a polished texture and a long, graceful finish. Serve well chilled at 8 to 10°C (46 to 50°F), preferably straight in a generous wine glass. Pair with creamy cheeses, duck with orange sauce, foie gras, or fruit-based desserts.

Specifications

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

Overview

Created as Daishichi's most refined plum liqueur, Gokujohin was developed beginning in 2008 and released in January 2010. It uses Minowamon Junmai Daiginjo instead of the richer Junmai Kimoto base used for the standard bottling, bringing greater clarity and a more polished texture to the fruit. Only sun-ripened red Nanko plums from Wakayama, selected at 4L size or larger, are used for their heightened fragrance, fresh acidity, and naturally delicate rose color. Approximately 3,300 bottles from the first release 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”

About the Brewery

Daishichi Sake Brewery Co., Ltd.

大七酒造株式会社

Founded in 1752 in Nihonmatsu, Daishichi has specialized in the traditional kimoto method for generations.

Founded

1752

Location

Nihonmatsu, Fukushima, Japan

SAKEZEN

Brewery Signature

• kimoto
• super-flat polishing
• food pairing

Tradition, examined closely. Daishichi brings patient kimoto brewing and exacting rice preparation together. To SAKEZEN, its appeal is the way savory depth and rounded texture remain clearly defined, giving the sake presence alongside a meal.

SAKEZEN Team View is an editorial interpretation of official producer information, informed by our tasting perspective. Axis positions are qualitative, not laboratory measurements. Individual releases and personal impressions may vary.