Daishichi Myoka Rangyoku Aged Junmai Daiginjo Kimoto Shizuku "Omega"
Baller Sake is a new segment to the True Sake Newsletter, and this is our fourth high-end offering that we have arranged for certain True Sake Shoppers. “Baller” sake are sort of in a class of their own, either in availability form or price. It is safe to assume that “Baller” sake represents the absolute hardest sake to source in the sake world, and we take great pride in making them available to the customers of True Sake.
A few of our more recent BALLER offerings lately have been from some wildly popular breweries. We think it's time to showcase some classics, and highlight a brewery called Daishichi Shuzo from Fukushima Prefecture. Their entire portfolio is only Kimoto, from their daily driver Honjozo to their pinnacle top-of-the-line ultimate finale sake.
A quick crash course on Kimoto… The Kimoto style is a classic old school style that utilizes the natural ambient lactic acid bacteria that proliferates in the brewery, and is stirred into the yeast starter using large wooden poles. Kimoto sake typically pair great with richer cuisines. Nowadays with the popularity of the omakase fine dining sushi experience, you're seeing more and more modern style Junmai Daiginjo take the spotlight. However, for something more versatile with a bit more complexity, something that pairs well with richer cuisine, French cuisine, or your favorite non-Japanese Michelin fine dining restaurant, look no further than the Kimoto style. Daishichi Shuzo is the premier sake brewery to only utilize the Kimoto style. If you're new to Kimoto and want to explore, you gotta start with Daishichi Shuzo.
You don't just decide to call your sake "Omega" just because it sounds cool. "Omega" is the last letter of the Greek alphabet. "Omega" Ω also means the end, the last, the ultimate limit of a set, the final and ultimate or the "Great End." Omega signifies a grand closure, like the conclusion of a large-scale event. In Daishichi Shuzo's case, this is the best of the best, their grand finale, and simply put, their best sake offering.
Where to begin... First, this sake has been aged since EDIT: 2018, which will add a roundness and deep complexity to the brew. Aging sake is not common in the sake world, but it is definitely a thing. Next, this sake has been pressed using the Shizuku style or the drip method. Sake bags hang from the rafters, and gravity does all the extraction, which creates a heavenly and silky mouthfeel. The Shizuku method is very time consuming and labor intensive. It does not produce a lot of sake, but that velvety lush mouthfeel cannot be beat. Then, it's a Junmai Daiginjo using Yamada Nishiki rice milled to a flat-polish of 45%. Flat-polishing is a newer technique that polishes rice using a more oval shape versus a round shape. What this does is efficiently polish away more of the unwanted husk, and keeps intact more of the heart or shinpaku. While 45% is a respectable conventional round polish, my best guess is that a 45% oval flat polish is the equivalent to about a 25% conventional round polish. Not only is Daishichi Shuzo the premier Kimoto producer, they have also pioneered the flat-polishing method back in 1993.
Oh and let's talk about that stunningly beautiful bottle it comes in! The letters engraved on the pewter emblem are inscribed in Latin "ALTIORA PETO" which translates to "I seek higher things", which to me could also mean, "Don't settle for the status quo", or “Always seek more”, etc. This is Daishichi Shuzo showcasing what kind of sake can be made if you keep on seeking higher things. This is the ultimate piece of sake art.