[Fukushima Nihonmatsu City] What is Daishichi? Introducing delicious Junmai sake brewed using Kimoto brewing by a long-established brewery

If you like Japanese sake, you may want to prepare and compare the tastes of sake that can be enjoyed both cold and hot.

In this article, we will explain in detail Daishichi, which is perfect for enjoying drinking at home.

What is Daishichi?

Daishichi is an orthodox pure rice sake brewed using the Kimoto method, produced and sold by Daishichi Sake Brewery Co., Ltd., which was founded in 1752 in Nihonmatsu City, Fukushima Prefecture.

Daishichi is a famous sake, having been selected as the official sake for the enthronement ceremony of His Majesty the Showa Emperor in 1928, and having won the Supreme Chief Honor Award at the 16th National Sake Competition in 1938. The name became known throughout the country.

Additionally, in 2006, Yoshio Ogata, the rice milling manager, and Takanobu Sato, the chief brewer, were selected as ``Modern Master Craftsmen'' in 2016, making the brewery famous as the only brewery that produced modern master craftsmen in both the rice milling and brewing departments. is.

Reference: Daishichi Sake Brewery Co., Ltd. “History of Daishichi”

Why is Daishichi so particular about making Kimoto?

When Daishichi makes sake, what is the reason why they are so particular about making Kimoto?

The process of making sake involves ``shubo making'', and shubo is a mixture of steamed rice and water with koji, yeast, and lactic acid bacteria, and by culturing the yeast, it becomes the basis for fermentation of sake.

Sake mash is the base of "Moromi" which is the prototype of Japanese sake, and in Sake mash, together with yeast, lactic acid bacteria, which have the function of killing unnecessary bacteria for sake, play an important role, and are naturally occurring lactic acid bacteria. Sake mash using artificial lactic acid bacteria is called ``kimoto'' and ``shujomoto'' uses artificial lactic acid bacteria.

There are three advantages to making Kimoto.

  • long-lasting scent
  • Less quality deterioration over time
  • There is little miscellaneous flavor and it heats up easily.

At Daishichi, we express our commitment to making Kimoto as a commitment to the ``best'' quality, and it can be said that we continue to produce sake with a flavor that is worthy of that quality.

Snacks to pair with Daishichi's recommended sake

The recommended sake among Daishichi is the classic Junmai Kimoto.

It is best enjoyed chilled at around 15 degrees Celsius, lukewarm at around 40 degrees Celsius, or hot at around 50 degrees Celsius, and is best enjoyed as an accompaniment to a meal.

The classic snack to go with it is fried chicken, so I'd like to introduce a recipe that uses delicious thigh meat.

Ingredients (for 1 person)

  • Chicken thigh (160g)
  • Flour (20g)
  • Potato starch (10g)
  • Grated garlic (appropriate amount)
  • Grated ginger (appropriate amount)
  • Soy sauce (8ml)
  • Sake (8ml)

How to make

  1. cut chicken into bite size pieces
  2. Marinate the chicken thighs in a mixture of grated garlic, grated ginger, soy sauce, and sake, and let it sit in the refrigerator for at least an hour (turn the meat over as needed to make sure the flavors soak in evenly).
  3. Mix flour and potato starch
  4. Apply the flour mixture to the chicken thighs and mix well.
  5. Heat oil in a pan, add a little flour and when it starts to float, add chicken thighs and fry for 1.5 minutes on one side over medium-low heat.
  6. Flip the chicken thighs and fry for 1 minute.
  7. When the whole thing turns brown, turn up the heat to high and fry for 30 to 40 seconds, then remove it when the sound changes and small bubbles appear.
  8. Drain oil thoroughly with paper towel
  9. Serve and complete

We want the fried chicken to be delicious when it's freshly fried, so we recommend preparing the Daishichi on the table in advance and starting eating it as soon as the fried chicken is finished.

summary

Daishichi is produced and sold by Daishichi Sake Brewery Co., Ltd. in Nihonmatsu City, Fukushima Prefecture, and is a junmai sake brewed with special emphasis on making kimoto. It turns out that this is an orthodox sake that has characteristics such as being easy to drink.

This sake is perfect as an accompaniment to a meal, so please enjoy it in combination with a variety of dishes.

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