Best served as an aperitif or as an after-dinner drink, Daishichi Horeki Junmai Daiginjo also goes wonderfully with dishes of understated flavor.
Goes with beef simmered in red wine, bisque from lobster, smoked salmon, sushi, Peking duck, cream stew of chicken, veal cutlet, fish, fruits as melon and strawberries
Daishichi only uses the Kimoto method to brew sake. The method makes use of the struggle for survival of natural microbes, a complex process for which high skill is necessary and which takes three times longer than normal. The brewery is also a pioneer in flat rice polishing. Normal rice polishing usually wastes starch on the long axis, and the a flat rice polishing ratio of 51% is equal to a normal rice polish of 34%