Cold winter is good for ”sake”Founded in 1752, Daishichi Brewery located in Nihonmatsu has 260 years of history in ”sake” making. Daishichi Brewery has remained faithful to the very traditional ”Kimoto method” of brewing, and continue to make a mellow ”sake”. Surprisingly, 95% of ”sake” is made using the ”Kimoto” method. It has a depth and unique taste that is very popular. The 10th generation master brewer, Hideharu Ota guided us around the brewery. One of the philosophy of Daishichi Brewery is that the ””sake” should grow” over time. |
”Culture” that has been active for 260 yearsWe were shown around the brewery. During our tour, Nakata noticed a Japanese caldron or ”wagama” that is used for steaming rice. It was brand new. |
”Sake” fitting for the process of the mealWe were allowed to taste the ”sake” using glasses made for ”sake” tasting by Shinya Tazaki, a sommelier. The glass did not look like it was made for ”sake”. In fact, the living room we were guided to for the tasting had the ambience of an European hotel. Nakata talked about a winery he had visited in Italy. ”Until recently, in Japan, it was the tendency to think of great food and great ”sake” separately, without thinking of how to pair them. We want to create ”sake” that is a good match for the process of a meal. I would like to establish a style where we serve ”sake” in alignment with the timeline of the meal. Not all meals are a good fit for ”daiginjo”. You also have to consider ”nigorizake” (cloudy ”sake”), as well as those with a deep body. ”Sake” should blend into the meal. I think that’s how it is supposed to be. ” |
ACCESS
- Daishichi Sake Brewery Co., Ltd.
- 1-66 Takeda, Nihonmatsu, Fukushima
- URL https://english.daishichi.com/