Crowned with the name of the year period of the brewery's foundation, this undiluted, natural drip (shizuku) sake is the top-grade among their regular products.

It has received great praise, thanks to its particularly well-balanced body and unparalleled richness. Only a limited number of bottles of this exclusive sake are produced each year.

This carefully matured sake gives sweet-sour accents and boasts an exquisite, fruity aroma that envelops you in its gentle, creamy perfume. Goes with beef simmered in red wine, bisque from lobster, smoked salmon, sushi, Peking duck, cream stew of chicken, veal cutlet, fish, fruits as melon and strawberries. It also goes wonderfully with dishes of understated flavour.

Daishichi only uses the Kimoto method to brew sake. The method makes use of the struggle for survival of natural microbes, a complex process for which high skill is necessary and which takes three times longer than normal. The brewery is also a pioneer in flat rice polishing. Normal rice polishing usually wastes starch on the long axis, and the a flat rice polishing ratio of 51% is equal to a normal rice polish of 34%.