Using the traditional handmade brewing method (Kimoto method), we have created a wild and extremely refined sake by harnessing the power of nature's microorganisms.

Daishichi Myoka Rangyoku at a glance

• Style: Junmai Daiginjo
• Taste profile: Dry-Rich
• Size: 720ml
• Alcohol (ABV): 16%
• Serving suggestion: Chilled
• Region: Tohoku, Fukushima
• Producer: Daishichi Sake Brewery Co., Ltd.

Daishichi Myoka Rangyoku Junmai Daiginjo: Tasting Summary

Daishichi Myoka Rangyoku Junmai Daiginjo is brewed by Daishichi Sake Brewery in Fukushima prefecture, in Japan's Tohoku region, using the traditional handmade kimoto method, which harnesses naturally occurring microorganisms rather than shortcuts. The brewery describes the result as a wild yet extremely refined sake. As a Junmai Daiginjo, it is made from rice, water, koji and yeast with no added distilled alcohol, and its taste profile is dry-rich, combining a dry backbone with depth and fullness. It is bottled at 16% ABV in a 720ml bottle and is best served chilled, in a wine glass or a traditional sake cup. For fans of kimoto sake, premium Fukushima sake or a thoughtful gift for a sake lover, shop Daishichi Myoka Rangyoku Junmai Daiginjo at Main Street Liquor.