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This junmai daiginjo sake has the honor of being the first sake to be produced using Daishichi’s super-flat rice polishing technique, as well as earning the highest praise at the Vinexpo.
“Hitotsubi” has a medium intensity aroma and texture with some light weight. Initial flavors of banana bran, like the top of a muffin, gives way to some umami and dried fruit notes.
Notes from the creator: With a refreshing acidity and gorgeous aroma, Hakkaisan Sparkling Nigori is certainly enjoyable as an aperitif, but this popular sake can be enjoyed many ways.
Kakushigura Mugi Shochu is a carefully cultivated and Oak Barrel aged Barley Shochu, with a nose of sweet vanilla and a rich flavor. Kakushigura is that selected Genshu (undiluted shochu) is aged with oak cask. It is yellow colored and has rich aroma.
The flagship brew of Chiyomusubi, this sake is made with Goriki sake rice that is unique to Tottori Prefecture. Chiyomusubi “Goriki 50” toes the line between light and rich, and does so with a slightly dry touch.
Aroma of white flowers that folds over the palate like the sweetness of honey and citrus. The gentle sweetness comes with a light acidic note and a slight bitterness of lemons.
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.
By using rich rice and soft water, Nagai has managed to produce a fine sake with a sweet creamy essence. The inspiration for the drink came from the flowers that bloom in Oze valley, where the sake is brewed.
