Beautiful clean sake. Light fruity initially on the palate and finishes dry and clean. So sexual. — 7 years ago
Brewery: #Daishichi
Name: #Kijousyu
Grade: #
Rice Variety: #
Seimaibuai: %
Prefecture: #Fukushima
17.5%abv — 9 years ago
Carmel notes and creamy. Super smooth. No burn. — 2 years ago
Rich, umami-forward style. — 4 years ago
Light and smooth. Cool and refreshing on a hot day. — 7 years ago
Producer: #Daishichi
Name: #Shizenshu 1992
Category: #Junmai #Kimoto
Region: #Fukushima
15.5%abv — 9 years ago
Absolutely groundbreaking... — 8 years ago
Norman Gennaro
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) — 6 months ago