Daishichi Myoka Rangyoku Junmai Daiginjo

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Tasting Notes

Meticulously brewed using the traditional kimoto method, this luxury 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, resulting in a harmonious, lingering aftertaste.

Best enjoyed chilled to approximately 10-13°C (50-55°F). Pour about one-third into a large glass and swirl gently to awaken its complex aged aromas and flavors. 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.

Specifications

Region: Fukushima Prefecture, Japan
Class: Junmai Daiginjo
Style: Kimoto Method, Aged
Rice: Yamada Nishiki
Rice-Polishing Ratio: 50% (Super-flat polishing)
ABV: 16%
Serving Temperature: Chilled (10–13°C)
Size: 720ml

Overview

Daishichi Myoka Rangyoku Junmai Daiginjo stands as a pinnacle of traditional Japanese sake brewing. Crafted using Daishichi’s signature kimoto method and exclusive super-flat rice polishing technique down to 50%, it achieves a remarkable level of purity while retaining profound umami and depth. This meticulous production process, combined with careful maturation, results in a harmonious blend of complex aromas and rich flavors. Its dedication to uncompromising quality makes it an exceptional choice for those seeking a truly remarkable and classic sake experience.

Honors & Awards:

• Frequently selected for Japanese State Banquets and Royal events
• Renowned as a masterpiece of the traditional Kimoto brewing method