大七酒造

Daishichi Sake Brewery is a Japanese sake producer founded in 1752 in Nihonmatsu, where it continues a brewing tradition now led by its tenth-generation head. Since its founding, the brewery has focused on kimoto, a traditional sake-making method, and all of its sake is brewed this way. Daishichi combines hands-on traditional practices from rice polishing through bottling and storage with techniques such as ultra-flat rice polishing and oxygen-free filling.

It uses carefully managed sake rice, including Yamada Nishiki and Gohyakumangoku, and pursues depth, strength, and refinement in its wines, with an emphasis on pairing sake with food. Its range includes premium labels Myoka Rangu, Myoka Rangu Grand Cuvée, Horyaku Daishichi, and Minowamon, as well as Kanden, the wooden-cask-brewed Rakumei, Junmai Kimoto Classic, Junmai Kimoto, and Honjozo Kimoto. The brewery also makes Kimoto Umeshu, a plum liqueur.

Daishichi provides information about domestic and international retailers and restaurants, and offers paid brewery visits