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Daishichi Sake Brewery (大七酒造)

Daishichi Minowamon Kimoto Junmai Daiginjo (720ml) [HK Inventory]

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Characterized by a crisp, smooth mouthfeel and a remarkably fresh aroma, this sake creates a flawless pairing with exquisite Kaiseki cuisine. To fully appreciate its optimal flavor profile and captivating charm, it is best enjoyed slightly chilled at a temperature between 10 to 15°C.

15.99 15.99 USD 15.99

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  • Type
  • Grade
  • Bottling Year / Month
  • Country of Origin
  • Region / State / Province
  • Prefecture
  • Bottle Size
  • Polishing Ratio
  • Alcohol (ABV)
  • Serving Temperature
  • Merchant Location
  • Brand

This combination does not exist.

Type Sake
Grade Junmai Daiginjo-shu
Bottling Year / Month Bottled Within Last 18 Months
Country of Origin Japan
Region / State / Province Tohoku
Prefecture Fukushima (福島県)
Bottle Size 720ml
Polishing Ratio 50%
Alcohol (ABV) 15.0%
Serving Temperature Chilled or Warm
Merchant Location Hong Kong
Brand Daishichi (大七)
Special Notes
Free Shipping upon purchase of minimum 12 bottles

Price updated daily based on exchange rates fluctuations.
Price does not include shipping cost* and relevant tax or customs duties. Please proceed to the checkout page to verify shipping and import-related costs.

About The Brewery

Daishichi Sake Brewery (大七酒造)

Since its founding in 1752 (Horeki 2), Daishichi Sake Brewery has steadfastly adhered to the "Kimoto" method—the most traditional and orthodox sake brewing technique in Japan—to craft profoundly mellow and rich sakes. The brewery's rich history traces back to the Ota family, who relocated from Ise Province to Nihonmatsu, with the current head representing the 10th generation. Renowned for a unique, aromatic richness that pairs magnificently with a wide variety of cuisines, their sakes have increasingly garnered high acclaim not only domestically but also on the global stage, continuously writing new chapters in the history of fine brewing. Furthermore, the brewery utilizes its proprietary "Super Flat Rice Polishing" method. Compared to conventional polishing, this revolutionary technique more effectively eliminates the outer layers that cause off-flavors, perfectly preserving the pure starchy core (shinpaku) to achieve a sake of unparalleled clarity and elegance.
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