Daishichi Sake Brewery | 大七酒造

Daishichi Myoka Rangyoku Grande Cuvée Junmai Daiginjo

$880.00 USD

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Daishichi

Tasting Notes

This sake opens with a striking aromatic complexity, mature fruit, delicate incense, and a touch of aged sweetness. On the palate, it delivers layered umami and depth with extraordinary clarity. Flavors of dried apricot, roasted nuts, and a faint mineral edge emerge seamlessly, wrapped in a silky, weighty texture. The finish is long and resonant, leaving a sense of calm and refinement, more akin to a great Burgundy than typical sake.

Designed to complement rich and nuanced cuisine, this sake pairs beautifully with dishes such as wild boar stew in Bordelaise sauce, lobster with turnip in zabaglione, or grilled crab served in-shell. It can also elevate sake-kasu marinated sea bream, offering a pairing experience rooted in both umami and elegance. Best served chilled (10–13°C / 50-55°F) in a large wine glass. Pour one-third full and swirl gently to unlock the full aromatic potential developed over years of aging.

Specifications

Region: Fukushima Prefecture, Japan
Class: Junmai Daiginjo
Style: Kimoto Method, Aged Blend
Rice: Yamada Nishiki
Rice-Polishing Ratio: 50% (Super-flat polishing)
ABV: 16%
Serving Temperature: Chilled (10–13°C)
Size: 750ml

Overview

Myoka Rangyoku Grande Cuvée is the absolute pinnacle of Daishichi’s traditional kimoto brewing philosophy. It is an extremely limited-edition blend of carefully selected top vintages aged for up to 20 years. Made exclusively from premium Yamada Nishiki rice, it uses Daishichi’s unique and demanding "super-flat polishing" technique. This painstakingly precise method removes unwanted proteins and fats far more effectively than conventional spherical milling, preserving the purest core of the rice grain even at a 50% ratio.

Myoka Rangyoku Grande Cuvée isn’t just a sake; it’s a philosophical statement about what sake can become when tradition, time, and uncompromising technique converge. It speaks not in fleeting floral notes, but in profound depth, structure, and aged complexity, making it one of Japan’s most contemplative and collectible sakes.

Honors & Awards:

Official Sake Selection for the G8 Summit State Banquet
Recognized globally as the pinnacle expression of the traditional Kimoto brewing method

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.