- Information about Brewery
- Impression of drinking "Daishinshu Karakuchi Tokubetsu Junmaishu"
- Personal evaluation of "Daishinshu Karakuchi Tokubetsu Junmaishu"
Reliability of this article
I drink about 200ml of Japanese sake every night to train my tongue.
[International kikisake-shi] Japanese sake selection-3 "Daishinshu"
I tweeted below.
マスカットのような爽やかな香り、ドライでシャープな味わいです。明日ブログで詳しく解説します#日本酒 #純米酒 #大信州 pic.twitter.com/JGLDJm6e5y
— かず@TOEIC900超え (@kaz_toeic950) May 13, 2020
When I opened, I heard the sound of bubble released even though the sake was pasteurized. Smells fresh, like muscat, sharp taste. I will introduce more detail tomorrow with my blog.
No.3 in the Notebook of Japanese sake is about "Daishinshu".
Japanese sake brand "Daishinshu": 1 minute explanation
”Daishinshu” is a brand name made by Daishinshu Inc. located in Nagano prefecture.
They purchase brown rice to check the quality and to polish it by themselves, not buying polished one.
Today, Daishinshu that I bought is “Karakuchi Tokubetsu Junmaishu”. The ingredient of rice is made in the same prefecture (Nagano), contracted base grown. Regarding water, it comes from the northern Japan Alps, soft water.
They make koji by hand and ferment the moromi for a long period under cold temperature. It takes a lot of time and effort.
The brewery is Daishinshu Inc. founded in 1888. The headquarters are Matsumoto in Nagano prefecture where it takes about 11minutes from Matsumoto-station by car. There is a sake shop next to it. Their factory is in Toyono in Nagano prefecture, too.
All the rice they purchase is unpolished one in order to check the quality by themselves. After the quality check, they polish the rice in their factory.
They go to get snowmelt water from the northern Japan Alps.
Efficiency and homogenization of taste by machinery is not what they want. They think that hand made with a lot of experience brings break-through in taste.
They announced to invest additional brewing building and distillery. The investment is 640million yen.
|Address||2380, Shimadachi, Matsumoto, Nagano|
|Annual production volume||‐|
Japanese sake brand: Daishinsu Karakuchi Tokubetsu Junmaishu
This is the Japanese sake that I bought (1,800ml). Although the sake was pasteurized in production, it was stored in a refrigerator in a store.
The cap has been sealed.
After removing the seal, “Daishinshu” appears.
This is the back label.
At first, drink it at cold temperature.
When opend it, I heard the sound of gas released. Actually, this sake had been pasteurized to kill yeast but it is fresh, surprised...
Not strong, but smells like muscat.
If I had a blinders on, I would misunderstood "Ginjoshu".
Next, drink at room temperature.
Warm it and drink
Warm up to 45℃...
I prefer 40℃（Nurukan） to 45 ℃（Jokan） because I feel that it is more tasty. The taste in Jokan is a bit weaker and watery than Nurukan.
|Product name||Daishishu Karakuchi Tokubetsu Junmaishu|
|Rice||Made in Nagano (contracted base)|
|Amino acid content||-|
Japanese brand: Daishinshu Karakuchi Tokubetsu Junmaishu [Evaluation]
This sake is clear like "Ginjoshu"
The taste is not only dry, but also rich.
If you find it, please try it^^