Daishichi Sake Brewery Co., Ltd. was Established in 1752
In the north region of Tohoku, Fukushima prefecture at northeast of Japan, in the city of Nihonmatsu, just next the wonderful Mount Adatara which provides locally an astonishing natural beauty. At its foot, a rich supply of water coming from one of Japan’s three most famous wells, Well of Sunshine (Hikage no Ido)
According to a statement of the Ohta Family:
“Three brothers from the Ohta family, of the Seiwa Genji line, came to Nihonmatsu from old Ise Province during the Kan’ei period (1624-1643). They each took up brewing, eventually becoming the area’s top merchants. Saburobe Yoshishige during the Meiwa era, and Chozaemon Toyoharu of the Murakami Genji line during the An’ei era, greatly bolstered the family fortunes. Saburoemon, son of Yoshishige began another family branch, establishing the current Daishichi Sake Brewery in 1752. From the third generation, Shichiemon was used as the family name, assumed by each head of the family in turn. From that time through to the present 10th generation, the family has focused exclusively on brewing sake. Called “Ohyama” sake in the early days, the name was later changed to “Daishichi”, incorporating elements of the name Shichiemon”
ABOUT THE SAKE
All Daishichi sakes are made under Kimoto method, seeking rich, mellow sakes with deep flavour.
KIMOTO is an older “traditional” brewing method, where nature and patience are left to take its course. Brewers wait patiently as naturally occurring Lactobacillus (lactic acid bacteria) grows within the shubo to fight off unwanted bacteria.
No lactic acid or yeast added,instead forms naturally in the brew.
Takanobu Sato (Nambu Toji)
SAKES (which not all)
- Myoka rangyoku
- Houreki Daishichi
- Toho Reimei
- Junmai Kimoto CLASSIC
- Junmai Kimoto
- Organic Kimoto Sake
Address: 1-66 Takeda, Nihonmatsu City, Fukushima Prefecture, 964-0902, Japan
T: +81 243-23-0007
ALL MEDIA ©Daishichi
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