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Daishichi Sake Brewery

Indulge in a taste of history at Nihonmatsu’s more than 270-year-old sake brewery.

Combining time-honored tradition with modern innovations, Daishichi produces world-renowned sake.
Experience & Activities Eat & Drink Sake & Breweries
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Daishichi Sake Brewery takes pride in traditional kimoto brewing and has adapted to modern production without losing its deep connection to the heritage of sake-making. Join a tour and experience the time-honored techniques that produce outstanding sake.

Daishichi Sake Brewery takes pride in traditional kimoto brewing and has adapted to modern production without losing its deep connection to the heritage of sake-making. Join a tour and experience the time-honored techniques that produce outstanding sake.

The present brewery was built and renovated in the early 2000s and is now the largest in Nihonmatsu, but Daishichi’s history goes back to the 18th century: it was founded in 1752.
The brewing process at Daishichi is a remarkable fusion of long-standing tradition and modern innovation, built on an honest connection with generations of master brewers. The clearest example of this is their use of kimoto, a labor-intensive method for cultivating the yeast starter. This process takes about four weeks, during which naturally occurring lactic acid bacteria from the brewery environment protect the mash. It also requires yamaoroshi, a “polegrinding” step that helps dissolve the rice and break down the starch. It is a labor of love that shows respect for history, and it is essential for producing sake of the highest quality.
Kimoto brewing is only one example of how deeply Daishichi values tradition: the brewery also uses certain wooden tools, such as steaming vats and fermentation tanks. But that doesn’t mean Daishichi believes these old methods cannot be improved. The first sake brewery in Japan to develop in-house the revolutionary “superflat rice polishing” technique, which preserves the core of the rice, Daishichi achieves a true balance between the best of the old and the new.
You can see these traditional and modern production methods up close on a tour of the Daishichi brewery. Language support is available in English and Chinese, allowing visitors to gain a deeper understanding of the rich history of sake brewing. The tour also highlights Daishichi’s commitment to sustainability and environmental protection. From the use of solar power and the cultivation of organic rice to every effort made to preserve the natural beauty of Mount Adatara, which supplies the brewery’s underground water, visitors can see the deep respect for the land that nurtures this globally renowned sake.

Photo courtesy of Daishichi Sake Brewery

Address
1-66 Takeda, Nihonmatsu City, Fukushima Prefecture
Contact
Contact: +81-243-23-0007
Business hours
Business Hours: 8:30–17:00 / Closed: Saturdays, Sundays & Public Holidays
WEB site
https://www.daishichi.com/en/
Digital Map

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