Daishichi Myoka Rangyoky Grande Cuvee Junmai Daiginjo 750ml - Flask Fine Wine & Whisky

Daishichi Myoka Rangyoku Grande Cuvee Junmai Daiginjo 750ml

Daishichi Sake Brewery is where tradition meets innovation. From rice polishing to brewing, bottling, and storage, the brewery is committed to traditional hand-made brewing while pursuing innovative techniques. When you think of Daishichi, you think of kimoto, the pinnacle of sake brewing, where tradition and innovation coexist. They use sake rice varieties such as "Yamada Nishiki" and "Gohyakumangoku," which are carefully managed through close contact with the producing regions.

"Myo-ka Rankyoku," the finest sake to accompany meals; "Myo-ka Rankyoku Grande Cuvée," which aims to reach the pinnacle of that; "Horeki Dainichi," which has set a milestone in the history of sake tastings; "Minowamon," a Junmai Daiginjo that has won acclaim both at home and abroad; "Kaiden," a Ginjo sake that can be enjoyed with anything from appetizers to main courses; "Rakuten Mei," a Junmai sake brewed in wooden barrels; "Junmai Kimoto CLASSIC," packed with rich flavor; "Junmai Kimoto," born from the long journey of our predecessors; and "Kimoto Umeshu," a liqueur that has astonished the world. We proudly recommend these nine signature items. Please enjoy the stories behind each of their carefully crafted products.

Junmai Daiginjo is the highest grade of sake, the traditional rice wine that has become a strong symbol of Japan's beverage culture. A sophisticated and elegant sake, Junmai Daiginjo is produced in a light style with elevated aromatics and often reserved for special occasions. Akin to Daiginjo, it is produced with the highest grade of rice and is considered the pinnacle of the brewer's craft.

Sake is classified according to the various elements involved with the production process. Prior to fermentation, rice grains are polished to remove the outer bran layer and expose the starch. To qualify as Junmai Daiginjo, a sake must be made with rice polished to half of its original weight. The rice is then mixed with Koji, the Japanese name for the fungus Aspergillus Oryzae, which converts starch into sugar for fermentation. Post fermentation, it is prohibited to fortify Junmai Daiginjo with distilled alcohol, a process reserved for Daiginjo, Ginjo and Honjozo sake. For more information of the sake production process, please see sake.

Daishichi Myoka Rangyoku Grande Cuvee Junmai Daiginjo 750ml

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Frequently Asked Questions

This is paramount to our business. We source our products exclusively from reputable, licensed importers, distributors, wine brokers, and world-renowned auction houses such as Sotheby's and Christie's. We also acquire bottles from select private collections where clear and documented provenance is provided, ensuring a verifiable history for our finest items.

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For wine, we recommend storing bottles on their side in a dark, vibration-free environment with good humidity, ideally between 55-60°F. Spirits like whiskey should be stored upright in a cool, dark place (60-70°F) away from direct sunlight to preserve their quality.

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Please note that an adult (21+) signature is always required for delivery.

Yes. During periods of extreme heat, we include complimentary ice packs in our insulated shippers. However, to fully protect your investment, we strongly recommend selecting an overnight shipping service in these conditions. We can also hold your shipment at no charge for up to one year upon request.

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