Norman Gennaro

9.2

Daishichi Raden 2011 Kimoto Junmai Ginjo. Would not have guessed it’s been aged for 12 years and then realistically aged another 2 years before I got it. Rich, soft, bordering on sweet. I would say it matches the other Kimoto styles I’ve had with great flavor and stronger rice flavors for me. I’d assume the lack of acid is due to the age than the style. 2011 vintage with 12 years of aging. Sake Meter Value:
+3
Alcohol : 15%
Acidity : 1.5
Rice Variety : Gohyakumangoku
Rice polishing ratio 58% (super flat polished rice)
Yeast type Daishichi Yeast
Ingredients/raw materials Rice (domestic)/Rice malt (domestic)
Toji(Brew Master) Takanobu Sato (Nambu chief brewer/modern master craftsman) — a month ago

Naoki Kondo

9.0

Good kimoto! dine in with Prof Galea from Boston — 5 years ago

Alejandro Lopez

9.8

Brewery: #Daishichi
Name: #Kijousyu
Grade: #
Rice Variety: #
Seimaibuai: %
Prefecture: #Fukushima
17.5%abv — 8 years ago

Matthew Cohen

9.0

Very floral. — 8 months ago

Norman Gennaro

9.4

Great place. Started with this and it was very nice. — 2 years ago

Alejandro Lopez

10

Absolutely groundbreaking... — 8 years ago

Alejandro Lopez

9.6

Producer: #Daishichi
Name: #Shizenshu 1992
Category: #Junmai #Kimoto
Region: #Fukushima
15.5%abv — 9 years ago

Daniel Evans

9.1

Carmel notes and creamy. Super smooth. No burn. — 2 years ago

Michael Mallon

8.9

Rich, umami-forward style. — 4 years ago

Sean O'Hare

9.3

Light and smooth. Cool and refreshing on a hot day. — 7 years ago