EST. 1752
大七
Since 1752 — 二本松市, Fukushima
Ten generations, one method: since 1752, Daishichi has brewed everything by kimoto, the slowest, most labor-intensive way to start a mash.
Daishichi has brewed in Nihonmatsu since 1752, and for all that time it has held to a single conviction: kimoto, the oldest way of building the yeast starter that begins fermentation, worked by hand rather than with commercial lactic acid. The tenth generation now runs a proprietary 'super-flat milling' process that polishes rice more thinly and evenly than standard methods, preserving more of the grain's starchy core. Every bottle uses both kimoto and super-flat milling, then goes through oxygen-free bottling to hold that character intact.
Junmai Daiginjo — super-flat milled to 50%, Yamada Nishiki, 15% ABV
Junmai — super-flat milled to 65%, Yamada Nishiki (Hyogo Special-A district), 15% ABV
Junmai Daiginjo — super-flat milled to 50%, Yamada Nishiki, 16% ABV
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JR東北本線 二本松駅（車約5分）
Source: https://www.daishichi.com/