It took us nearly a year to get this sake to our shop from Japan. Brewed in kioke (traditional cedar vats) that promote the growth of beneficial microorganisms, this sake exhibits lively flavors full of umami. Daishichi Brewery considers aged sake to be the ultimate expression of delight and fulfillment and named it Rakutenmei or "Delight in One's Destiny." 

Recognizing that it takes far more effort and technical prowess to create an exceptional junmai than a mediocre ginjo or daiginjo, Daishichi is committed to brewing sakes using traditional methods that cultivate deep umami over fruity or floral aromas. In fact, when we asked the brewery, "

If there's one thing the toji wants customers to know about this sake, what is it?" their answer was "Not all top sake has to be daiginjo, there are also other ways."

Notice the amber color and take in aromas of whipped cream, caramel, mascarpone, pineapple and banana. This sake drinks like a delicate, dry sherry, with pleasant tartness and finishes dry.

Why did Daishichi go back fermenting in kioke which require meticulous upkeep and attention to detail? The president of Daishichi Ohta-san visited a famous Burgundy winery in France (Domaine de la Romanée-Conti) in the 1990s. There, he saw wonderful old wooden vats which were still in active use. This inspired him to use the five kioke sitting dormant at Daishichi since the Taisho period (over 100 years ago).

To highlight the round, complex flavor only achieved through kioke fermentation, this sake has been aged in a refrigerated cellar. Trés luxueux!

We love this sake with umami rich fare like bright red summer fresh summer tomatoes, duck, risotto, and comté cheese.

Daishichi Sake Brewery, located in Fukushima, makes kimoto sakes exclusively.

Features

• Kimoto Tokubetsu Junmai
• Seimaibuai (rice kernel remaining): 65% Organic Gohyaku Mangoku, SMV: +2, Acidity: 1.9
• Brewed in Fukushima, Japan
• 24 fl oz (720ml)
• 15% ALC/VOL