Daishichi - Masakura Junmai Ginjo Kimoto (720ml)
Daishichi Masakura Junmai Ginjo Kimoto – a bottle that stands as a testament to the artistry of sake crafting. This isn't just a ginjo; it's a distinguished creation that carries the unmistakable stamp of high class and boasts a lineage of its own.
At Daishichi, the approach to creating Masakura was anything but ordinary. Instead of taking the conventional route of raising the polishing ratio, the artisans chose a top-down method – stepping down in style and quality from an existing top-class product to craft a ginjo that exudes excellence. The result is Masakura, a junmai ginjo with a unique character, a hallmark of perfection synonymous with Daishichi.
What sets Masakura apart is its richness and maturity, reminiscent of junmai made with the kimoto method, adding layers of complexity to the ginjo category. This versatile sake offers a range of drinking experiences, from a chilled delight to a gently warmed embrace.
In every bottle, you'll find the essence of Gohyakumangoku rice, polished to a 58% superflat rice polishing ratio. The ingredients – rice and koji, both locally sourced – contribute to the distinctive character of Masakura. With an alcohol content of 15%, this junmai ginjo is a refined choice for discerning palates
Daishichi Description
Rather than simply attaching the appellation ginjo to a product, we at Daishichi were of the opinion that such a sake would have to carry an unmistakable high class stamp and give the impression of forming its own lineage. Instead of opting for the bottom-up way of product development where we would raise the polishing ratio of one of our products already on the market to produce a “middle level ginjo,” therefore a top-down approach was necessary: stepping down in style and quality to ginjolevel from a top class existing product. Of course, during that process we gave its own individual character to Masakura and we took care to create a junmai ginjo with a high grade of perfection typical for Daishichi. The special circumstances of its origin are clear from the character of Daishichi Masakura. While basically being a ginjo, it has a richness and maturity typical for junmai made with thekimoto method, and there is a wide range of ways to drink it, from cold to warm. Also as regards food pairings, it is an almighty sake that fits to the whole meal, from delicate starters to the heavy main dish, and that since its release has been praised by many connoisseurs in various settings. What if you were allowed to bring only one bottle to a desert island? We recommend this sake.
