Daishichi Sake Brewery

Daishichi Sake Brewery This is the official page of Daishichi Sake Brewery Co. Ltd., founded in 1752 in Nihonmatsu. carries depth, power and refinement in taste and flavor
2.

Founded and managed by the Ohta family since 1752, Daishichi is one of the very few out of some 1,200 sake breweries in Japan today, that still use the 3-century-old, artisanal “kimoto” brewing method despite an industry-wide switch in the early 20th century to simplified methods. We value not just tradition but also innovation as we aim to take sake to new heights and to make it appreciated by mo

re people around the world. In 1995, we developed the revolutionary super-flat rice polishing technique which focuses on the shape instead of degree of polishing and is currently the only way to eliminate all the elements that might result in off-flavors. Capitalizing on these most traditional and revolutionary techniques in sake-making, we continue to produce sake that uniquely combines complexity, richness and individuality with smoothness. One of the factors that makes sake-crafting unique is that brewers have a lot of freedom in designing the personalities of their products. Unlike the character of wine which is largely defined by the quality of the grapes, the character of sake is not only determined by the raw ingredients but just as much by the skills and ambitions of the brewer. At Daishichi, our mission is to create universally enjoyable sake which:

1. matures over time
3. is the result of superb craftsmanship and intelligence

We export to 22 countries including the United States, Canada, the United Kingdom, France, Germany, Holland, Australia and Singapore.

In Japan, the cherry blossoms have fallen, and the season is shifting toward fresh greenery.The sunlight is growing stro...
25/04/2026

In Japan, the cherry blossoms have fallen, and the season is shifting toward fresh greenery.
The sunlight is growing stronger, the greens are becoming more vibrant, and the early signs of summer are already approaching.
A seasonal, limited-edition sake perfectly suited to this refreshing time of year has just been released.
It is called Sokai Reishu, and it is known for its bottle in a beautiful shade reminiscent of the clear blue sky.
Sokai Reishu is a blend of junmai kimoto sake, crafted to complement a refreshing summer table.
While preserving the rich flavor and aged character typical of junmai kimoto, it features a light, lively acidity as a refreshing accent.
Why not try pairing it with seasonal fish carpaccio or marinades?

✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎

Au Japon, les cerisiers en fleurs sont tombés, laissant place à la saison de la verdure nouvelle.
Le soleil se fait plus intense, la végétation devient d’un vert éclatant, et les premiers signes de l’été se rapprochent déjà.
Un saké en édition limitée, parfaitement adapté à cette période rafraîchissante, a été lancé récemment.
Il s’agit du « Sokai Reishu », reconnaissable à sa bouteille d’un bleu évoquant le ciel.
Le Sokai Reishu est un assemblage de saké junmai kimoto, conçu pour accompagner agréablement la table estivale.
Tout en conservant la richesse et le caractère mûr du junmai kimoto, il présente une acidité légère et vive en guise d’accent.
Pourquoi ne pas l’associer à un carpaccio ou à des marinades de poisson de saison ?

Daishichi is engaged in conservation efforts to protect tradition and preserve history.One important initiative is the p...
18/04/2026

Daishichi is engaged in conservation efforts to protect tradition and preserve history.
One important initiative is the preservation of Nish*tani Tanada, a historic terraced rice field heritage site located at the foot of Nihonmatsu Castle in Nihonmatsu City, Fukushima Prefecture.
However, because terraced rice fields are notoriously difficult to maintain, many of the intricate small paddies of Nish*tani Tanada had gradually fallen into disuse and become overgrown.
In response, Daishichi Sake Brewery began conservation activities in 2023 in collaboration with local farmers. Each year, paddies that had lain dormant for 10 to 30 years are being restored, and Nish*tani Tanada is steadily regaining its former landscape.
In spring, rapeseed flowers sown in autumn bloom across the entire area, creating a spectacular panoramic view together with Mount Adatara and the cherry blossoms.
Once the cherry blossom season ends, the rice-planting season begins.
This year marks the fourth year of rice cultivation at Nish*tani Tanada. Plans are in place to plant both the table rice Koshihikari and the sake rice Yamada Nishiki.

In Japan, the cherry blossoms are now in full bloom, and the air carries the gentle warmth of spring.Cherry blossoms are...
28/03/2026

In Japan, the cherry blossoms are now in full bloom, and the air carries the gentle warmth of spring.
Cherry blossoms are cherished both in Japan and around the world. Fittingly, Daishichi has created a sake named in their honor: the junmai ginjo Masakura.
Its label is beautifully adorned with delicate cherry blossoms. The sake itself offers elegant fruity aromas reminiscent of ripe melon and banana, accompanied by a subtle, refined note of fermented butter. On the palate, it is exceptionally smooth and refined, with a silky texture, graceful elegance, and a profound, lingering richness.
Masakura pairs beautifully with dishes that feature gentle umami or creamy textures — think charcoal-grilled sea bream with butter sauce, scallops in a light cream sauce, or sake-steamed sea bream.

✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎

Au Japon, les cerisiers sont en pleine floraison et l’air s’est adouci des premières chaleurs printanières.
Les fleurs de cerisier sont chéris tant au Japon qu’à travers le monde. En leur hommage, Daishichi a créé un saké baptisé Masakura, un junmai ginjo d’exception.
Son étiquette est délicatement ornée de fleurs de cerisier. Le saké révèle des arômes fruités élégants évoquant le melon mûr et la banane, délicatement rehaussés d’une note subtile de beurre fermenté. En bouche, il est d’une grande douceur et d’une finesse remarquable, à la texture soyeuse, à l’élégance gracieuse et à la richesse profonde et persistante.
Masakura s’accorde magnifiquement avec les plats aux saveurs umami délicates ou aux textures crémeuses, tels que le daurade charbonnée à la sauce beurre, les coquilles Saint-Jacques à la crème légère ou encore la daurade vapeur au saké.

The other day, we held the Koshiki Taoshi ceremony.A koshiki is a steamer-like tool placed on top of a traditional Japan...
14/03/2026

The other day, we held the Koshiki Taoshi ceremony.
A koshiki is a steamer-like tool placed on top of a traditional Japanese wagama (a large iron cauldron) when steaming rice. The day the koshiki is used for the last time in the brewing season to steam rice is called “Koshiki Taoshi.” It is a long-standing custom to give thanks for a safe brewing season and to honor the hard work of the brewery workers who have labored continuously for six months.
A brewery worker known as the “Kamaya” (the person in charge of rice steaming) dresses as the deity of the fireplace and conducts a ritual in front of the koshiki, which is arranged to resemble an altar.
At the end of the Shinto ritual, the Daishichi men’s choir offered a performance of the traditional “Moto-suri no Uta” (Yeast Starter Grinding Song), which has long been sung during the mash grinding process in Kimoto-style sake brewing.

✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎

L’autre jour, nous avons tenu la cérémonie du Koshiki Taoshi.
Le koshiki est un ustensile semblable à un panier-vapeur, posé au-dessus d’un chaudron traditionnel japonais (wagama) pour la cuisson à la vapeur du riz.
Le dernier jour de la saison de brassage où l’on utilise le koshiki pour cuire le riz s’appelle “Koshiki Taoshi”. Il s’agit d’une coutume ancienne qui consiste à remercier pour le bon déroulement de la saison et à honorer les efforts des ouvriers de la brasserie, qui ont travaillé sans relâche pendant six mois.
Un ouvrier de la brasserie, appelé “Kamaya” (responsable de la cuisson du riz à la vapeur), se déguise en divinité du foyer et procède à un rituel devant le koshiki, aménagé en autel.
À la fin du rituel shinto, la chorale de Daishichi a interprété le “Moto-suri no Uta” (chant du broyage du levain), entonné de longue date lors de l’étape de moto-suri dans la méthode traditionnelle Kimoto de fabrication du saké

#大七酒造

Daishichi’s participation in SAKEUNION (), to be held in Taiwan from March 27–29,2026, has been confirmed.We will be sho...
21/02/2026

Daishichi’s participation in SAKEUNION (), to be held in Taiwan from March 27–29,
2026, has been confirmed.
We will be showcasing a special lineup of Daishichi’s distinctive sake, including the highly popular “Minowamon,” loved both in Japan and abroad; “Kimoto Umeshu – Gokujohin,” made using Minowamon as the base sake and generously infused with large Nanko plums from Kishu (Wakayama prefecture); and “Yukishibori Nigori,” Daishichi’s fresh, new sake (shinshu) of the present season and a
rare find in Taiwan.
During the event, Daishichi’s president, Shichiemon Ohta, will also be in attendance.
We hope you’ll come and join us.

✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎

大七酒造確定參加 2026年3月27日至29日在台灣舉辦的
SAKEUNION（）！
本次將帶來大七多款經典特色清酒，包括日本國內外超人氣的「箕輪門」；以箕輪
門純原酒為基底，豪華使用紀州（和歌山縣）產超大粒南高梅精心製成的「生酛梅
酒・極上品」；以及大七本季新釀的清酒「雪しぼり・にごり酒」，這款新酒在台灣相當
少見。
活動期間，大七酒造社長（十代目）太田七右衛門也將親自蒞臨現場，與大家近
距離交流。
誠摯邀請您前來共襄盛舉，一起體驗大七的極致風味！

#大七酒造

February 14th is Valentine’s Day! In Japan, it’s the perfect occasion to express everyday gratitudethrough the gift of c...
07/02/2026

February 14th is Valentine’s Day! In Japan, it’s the perfect occasion to express everyday gratitude
through the gift of chocolate. And what better way to elevate that sweet moment than with the ideal
pairing: Daishichi’s Kimoto Umeshu. Kimoto Umeshu is a truly exceptional plum liqueur crafted with
generous amounts of premium large ume plums, using undiluted Junmai Kimoto sake — Daishichi’s
signature brew made in the traditional kimoto style — as its luxurious base. The result is a refined
sweetness and bright natural acidity, which pairs beautifully with sweet chocolate. Try it with bitter
chocolate to let the umeshu’s elegant fruitiness shine even brighter. It’s equally delightful alongside
dried fruits or vanilla ice cream.

Le 14 février, c’est la Saint-Valentin ! Au Japon, c’est l’occasion idéale d’exprimer sa gratitude au
quotidien en offrant du chocolat. Et quoi de mieux pour sublimer ce moment gourmand que l’accord
parfait : le Kimoto Umeshu de Daishichi. Le Kimoto Umeshu est une liqueur de prune véritablement
exceptionnelle, élaborée avec de généreuses quantités de grandes prunes ume de première qualité, et
utilisant comme base luxueuse un saké Junmai Kimoto non dilué — la cuvée emblématique de
Daishichi, brassée selon la méthode traditionnelle kimoto. Il en résulte une douceur raffinée et une
acidité naturelle et éclatante, qui s’accordent à merveille avec le chocolat sucré. Essayez-le avec du
chocolat noir pour faire ressortir encore davantage l’élégante expression fruitée de l’umeshu. Il est
également délicieux accompagné de fruits secs ou de glace à la vanille.

Introducing our flagship sake: Daishichi Junmai Kimoto.What makes this sake truly exceptional is its incredible versatil...
24/01/2026

Introducing our flagship sake: Daishichi Junmai Kimoto.

What makes this sake truly exceptional is its incredible versatility with food and the unique charm of enjoying it warm. While many think of sake as a cold drink, Junmai Kimoto reveals its true soul when heated.

Its rich and refined umami expands on the palate, becoming even mellower and smoother. Warming the sake unlocks a new dimension of aromas and textures, creating a long, comforting finish that perfectly complements a meal.

From light seasonal vegetables and fresh seafood to rich, savory meat dishes—the pairing possibilities are endless! Our special recommendation? A creamy, umami-rich Oyster Clam Chowder.

Why not elevate your next dinner at home with this perfect pairing?

✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎

Aujourd'hui, nous vous présentons notre cuvée phare : le Daishichi Junmai Kimoto.

Ce qui rend ce saké exceptionnel, c'est son incroyable harmonie avec la gastronomie et le charme unique du saké dégusté chaud. Si beaucoup pensent que le saké se boit frais, le Junmai Kimoto révèle toute son âme lorsqu'il est légèrement chauffé.

Ses saveurs umami, riches et raffinées, s'épanouissent et deviennent encore plus onctueuses en bouche, sublimant chaque plat. Le déguster chaud permet d'apprécier une nouvelle dimension d'arômes et une texture veloutée, offrant une finale longue et élégante.

Des légumes de saison aux viandes savoureuses, les possibilités d'accords sont infinies ! Notre recommandation spéciale ? Une chaudrée d'huîtres (Clam Chowder) onctueuse et riche en saveurs.

Et si vous sublimiez votre prochain dîner avec cet accord parfait ?

Happy New Year! We would like to express our deepest gratitude for your continued support throughout 2025. We wish you a...
10/01/2026

Happy New Year! We would like to express our deepest gratitude for your continued support throughout 2025. We wish you all a fruitful and wonderful 2026.

At Daishichi Sake Brewery, we began the year with our first traditional ceremony, "Wakamizu-tori." In the quiet of New Year’s Eve at midnight, we draw the first sacred water of the year from our well. This ritual is a prayer for the safety and prosperity of the upcoming brewing season.

Currently, we have reached the peak of our brewing season as we begin the production of our Daiginjo. To ensure we deliver the finest sake to you, we remain dedicated to our craft, honoring the traditions passed down through generations.

May 2026 be a happy and great year for you.

✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎

Bonne et heureuse année ! Nous tenons à vous exprimer notre profonde gratitude pour votre soutien indéfectible tout au long de l'année 2025. Nous vous souhaitons une année 2026 fructueuse et merveilleuse.

À la brasserie Daishichi, nous avons commencé l'année avec notre première cérémonie traditionnelle, le « Wakamizu-tori ». Au cœur de la nuit du Nouvel An, nous puisons la toute première eau sacrée de l'année dans notre puits. Ce rituel est une prière pour le bon déroulement et la prospérité de la saison de brassage à venir.

Actuellement, nous sommes au sommet de la saison de production avec le début du brassage de nos sakés Daiginjo. Afin de vous offrir le meilleur saké, nous continuons à travailler avec passion, tout en préservant les traditions transmises de génération en génération.

Que 2026 soit pour vous une année de bonheur et de réussite.

As 2025 draws to a close, we reflect on a truly remarkable year for Daishichi.It has been a year of significant mileston...
27/12/2025

As 2025 draws to a close, we reflect on a truly remarkable year for Daishichi.

It has been a year of significant milestones, from the exciting launch of our new sake “THE GATE” to a historic moment in our brewery’s long lineage: our President, Hideharu Ohta, has officially succeeded to the hereditary name “Shichiemon,” becoming the 10th generation head to bear this title.

We are deeply grateful for your continued support and look forward to sharing more of our journey with you in 2026. For your New Year’s celebrations, we invite you to raise a glass of our finest masterpiece, “Myoka Rangyoku Ω (Omega).”

Cheers to a wonderful 2026!

✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎

Alors que l’année 2025 touche à sa fin, nous jetons un regard reconnaissant sur une année exceptionnelle pour Daishichi.

Cette année a été jalonnée d’événements majeurs, du lancement de notre nouvelle création « THE GATE » à un moment historique pour notre lignée : notre président, Hideharu Ohta, a officiellement succédé au nom héréditaire de « Shichiemon », devenant ainsi le 10ème chef de génération à porter ce titre prestigieux.

Nous vous remercions chaleureusement pour votre fidélité et avons hâte de vous retrouver en 2026. Pour célébrer la nouvelle année, laissez-vous séduire par l’excellence de notre cuvée prestige « Myoka Rangyoku Ω (Omega) ».

Santé et excellente année 2026 à tous !

We have completed the Hatsu Shibori (first pressing of the new sake season) and have installed a new Sugidama (Cedar Bal...
13/12/2025

We have completed the Hatsu Shibori (first pressing of the new sake season) and have installed a new Sugidama (Cedar Ball) at the entrance of the Daishichi brewery!

The Sugidama serves to announce that the new sake has just been pressed and is ready. Our Sugidama is handcrafted every year by our Master Brewer, Mr. Sato, and the kurabito (brewery workers).
They carefully gather cedar leaves and meticulously trim them into a perfect sphere.
Every year, the size of their creation seems to grow!
This year, it measures over one meter in diameter!
It is always a joy to see our growing Sugidama.

To enjoy the rare taste of our new sake, we recommend the Yuki Shibori Nigori Sake.
This is a subtly sparkling, cloudy Nigori sake that undergoes secondary fermentation inside the bottle, much like champagne.
With its refreshing, fruity aroma, gentle effervescence, and mild acidity, it delicately enhances the flavor of food. It is perfect as an apéritif or with appetizers.
We recommend pairing it with Japanese tempura, or Western dishes like sautéed vegetables or carpaccio.

🇵🇭 Grand Wine Experience in Manila!We recently participated in the 22nd Grand Wine Experience in Manila, Philippines. T...
29/11/2025

🇵🇭 Grand Wine Experience in Manila!
We recently participated in the 22nd Grand Wine Experience in Manila, Philippines. This is Southeast Asia's largest drinks festival, bringing together over 1,000 manufacturers of wine, spirits, and sake from around the world.
The event was a huge success, attended by over 2,000 enthusiastic sake and drink lovers!

✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎✴︎

🇵🇭 Grand Wine Experience à Manille !
Nous avons récemment participé à la 22e édition de la Grand Wine Experience à Manille, aux Philippines. Il s'agit du plus grand festival de boissons d'Asie du Sud-Est, rassemblant plus de 1 000 producteurs de vins, spiritueux et sakés du monde entier.
L'événement a été un immense succès, avec la participation de plus de 2 000 amateurs passionnés de saké et d'autres boissons !

住所

1-66
Nihommatsu-shi, Fukushima
964-0902

営業時間

月曜日 09:00 - 17:00
火曜日 09:00 - 17:00
水曜日 09:00 - 17:00
木曜日 09:00 - 17:00
金曜日 09:00 - 17:00

電話番号

+81243230007

ウェブサイト

アラート

Daishichi Sake Breweryがニュースとプロモを投稿した時に最初に知って当社にメールを送信する最初の人になりましょう。あなたのメールアドレスはその他の目的には使用されず、いつでもサブスクリプションを解除することができます。

事業に問い合わせをする

Daishichi Sake Breweryにメッセージを送信:

ショートカット

共有する