Daishichi “Myoka Rangyoku”

Daishichi Brewery

Daishichi “Myoka Rangyoku”

Daishichi “Myoka Rangyoku”

Daishichi Brewery

Let's face it. Some may see this sake as a snooty sake. Even in the year that Myoka Rangyoku won the Gold Medal at the Japan Sake Awards, Daishichi felt it wasn't up to snuff and refused to bring it to market. But it just shows how serious they are about this sake.

The Myoko Rangyoku journey started in 1999, when Daishichi began The Magnificent Sake Project. The aim of the project was to start from square one and create a great sake that could hold its own against all other world-renowned spirits and liquors. This began with re-thinking the qualities of good sake. Sake isn't about numbers like the polishing ratio or days of fermentation, but purely the quality of the rice, and drawing out the best out of it.

What they created was a sake that inspires awe and satisfaction at the dinner table. Brewed in the kimoto and shizuku method and aged four years, Myoka Rangyoku is fruit-forward and full-bodied, both powerful and delicate, complex, and shows different characteristics depending on the temperature. The top-notch quality doesn't stop with the inside though. This gorgeous sake is bottled in exquisite Venetian glass, the pewter emblem was crafted in Germany, and on the label portrays Japanese maki-e.

ML.
720
VOL.
ALC.
16%
VOL.
Regular price $425.00

ABOUT THIS BOTTLE

DAISHICHI "MYOKA RANGYOKU"

The intoxicating aroma alone of rose petal, raisin, banana, and cotton candy will completely satiate you, but stay on for the palate of persimmon, raisin, marshmallow, nougat and woodiness that unfolds as the sake opens up, and the ripeness that blossoms as it warms.

TASTING NOTES

Rice Polishing Ratio

This sake is using Yamada Nishiki rice that has been polished down to 50% (superflat rice polishing).


HOW TO ENJOY

PAIRING

Sautéed Iberian pork, steamed lobster, baked sea bass wrapped in puff pastry, french chicken farce with truffle-filled foie gras. 

SERVING

Fill a large cup to about a third and slowly swirl to open up the sake. Chill to 50–55°F to enjoy with your meal.