Daishichi Sake Brewery

Daishichi Sake Brewery has remained in the Ohta family since Saburouemon Ohta established it in Nihonmatsu in 1752. Now in its tenth generation, the family continues to use kimoto, the painstaking method of preparing a fermentation starter. The eighth family head chose to keep kimoto as faster techniques spread through Japanese breweries in the early 1900s. Daishichi also developed super-flat rice polishing, which removes the grain’s outer layers more evenly, and introduced a bottling system designed to limit contact with oxygen.