Daishichi Sake Brewery is located in Nihonmatsu, Fukushima, and has now been passed down to the tenth generation, making it one of Japan’s long‑established sake breweries. The brewery is renowned for its unwavering commitment to the traditional kimoto method and is widely regarded as a benchmark in this field. At the same time, Daishichi actively pursues technical innovation, most notably its proprietary super‑flat rice polishing, which grinds rice into an elongated “seed‑like” shape to more effectively remove elements that cause off‑flavours while preserving the full potential of the starchy core.

The brewery has received extensive recognition in Japan and overseas, winning numerous awards at sake competitions, and some of its labels have been selected for major international summits and official banquets. Within the sake world, Daishichi enjoys a strong professional reputation for its focus on kimoto brewing, its precision polishing techniques, and its philosophy of creating sake that resonates harmoniously with food.

Grand Cuvée is the most prestigious and rare expression in the Myoka Rangyoku series. It is released only once every three years, and the 2025 edition is limited to just 2,010 bottles, making it extremely hard to obtain even within Japan.

Its rarity lies in the fact that Daishichi carefully selects several vintage sakes from its own cellars – some treasured lots resting since the late 20th century and matured for around 20 years – and blends them after meticulous evaluation and adjustment. Beyond its scarcity, this cuvée carries more than two decades of the toji’s craft, thought and patience. The result is a sake with radiant, complex aromatics, a rich and full palate, and a long, lingering finish. It is no surprise that Grand Cuvée has been chosen as the pairing sake for the spouses’ dinner at a G8 summit.

Serving temperature
Chill to around 10–15°C, and pour into a large red wine glass to about one‑third full. Gently swirl before tasting to best reveal the noble bouquet and long, layered finish that come from 20‑plus years of maturation

Food pairing suggestions
Ideal as main‑course pairing on a fine‑dining table. It is especially recommended with refined French or European cuisine such as pan‑seared white fish, lobster, seafood in butter or cream sauces, or a perfectly cooked tender steak