Daishichi Myoka Rangyoku Junmai Daiginjo

Tasting Notes

Daishichi Myoka Rangyoku Junmai Daiginjo is a testament to the pinnacle of sake craftsmanship, meticulously brewed using the traditional kimoto method. This sake presents a complex bouquet of aromas, including rose petals, cream, raisins, bananas, and cotton candy. On the palate, it offers a rich, full-bodied experience with flavors reminiscent of ripe persimmon, raisin, marshmallow, nougat, and subtle woody elements. The mouthfeel is creamy, with a subtle hint of alcohol near the finish, leading to a harmonious and lingering aftertaste. 

Overview

Food Pairings: This exquisite sake pairs wonderfully with rich and flavorful dishes such as lobster à la vapeur in orange sabayon sauce, sea bass in baked pie wrap, Bresse chicken filled with foie gras containing truffles, and Iberian pork sauté. 

Recommended Temperature: Best enjoyed chilled to approximately 10 to 13 degrees Celsius (50 to 55 degrees Fahrenheit). Pour about one-third into a large glass and swirl gently to awaken its complex aromas and flavors.

Specifications

Prefecture: Fukushima, Japan
Rice: Yamada Nishiki
Rice Polishing Ratio: 50% (super-flat rice polishing)
ABV: 16%
Volume: 720ml

Daishichi Myoka Rangyoku Junmai Daiginjo stands as a pinnacle of traditional sake brewing, offering a harmonious blend of complex aromas and rich flavors. Its meticulous production process and dedication to quality make it an exceptional choice for those seeking a truly remarkable sake experience.