DAISHICHI

Founded in 1752 in Nihonmatsu, Fukushima Prefecture, Daishichi is currently led by Hideharu Ohta, the 10th generation of his family to head the brewery. The house is widely regarded as the ultimate authority on the kimoto method, a traditional and natural fermentation technique.

Blending ancestral expertise with modern innovation, Daishichi developed the exclusive Super Flat Milling process, ensuring a more precise rice polishing that respects the grain's internal structure. Every step of production is dedicated to crafting sakes with profound depth, elegance, and a rich umami profile.