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

This limited production saké is carefully matured to give sweet-sour accents and boasts an exquisite, fruity aroma that envelopes you in its gentle, creamy perfume. It has received great praise, thanks to its particularly well-balanced body and unparalleled richness.

Food: Uni (Sea Urchin), Peking Duck, Ripe Cantaloupe

Awards: Gold – National Competition, Japan

Clean mouth feel with underlying umami richness and naturally elegant notes. Gentle, silky, mellow textures.

Food: Grilled Mackerel, Broiled Lobster, Sashimi with Olive Oil