Month: April 2021

Just when you thought you had reached the top, Daishichi raises the bar to a nearly impossible level, by carefully blending the very best from multiple select vintages dating from the last century to recent years. The result is a harmonious, yet powerful fusion with well-rounded-body blessed with a blissful finish. Truly a brewer’s dream to summon the qualities that simply could not exist at the same time in a single vintage. It has received great honours and accolades, including being selected as the toast saké for the G8 summit in Japan.

Food: Sea Bream in saké-kasu sauce, Grilled Crab in shell, Wild Board & Mushroom Stew

An extraordinary saké in a league all its own. This exquisite Kimoto-style saké is ever so gently Shizuku (drip filtered) finished. Only select years of the highest quality qualify for the Myoka Rangyoku series, pushing the boundaries of what will become a true masterpiece saké. The saké cellared for at least 4 years, evolving into a rare complex, rich, full-bodied Dai Gingo.

Food: Rich cuisines, game, fowl, smoked fish, complex pastas