DAISHICHI SAKE BREWERY
Daishichi.

Established in 1752 (the 2nd year of the Horeki period), Daishichi Sake Brewery has always insisted on a strictly orthodox brewing tradition: the kimoto method. Daishichi’s rich, mellow sakes are all outstanding examples of kimoto sake. Daishichi’s history began when the Ohta family moved from the old Ise province to Nihonmatsu. The present head is the 10th generation. Daishichi’s sakes come to life at a meal and form perfect pairings with fine food. Feted by world, they have opened a new chapter in the history of superb sake.

Three brothers from the Ohta family, who are the owners of Daishichi, moved in the Kan’ei period (1624-1643) in the retinue of Lord Niwa from old Ise province (now Mie prefecture) to the Nihonmatsu domain.（＊）Located at the foot of imposing Mt Adatara, this is an area with a rich supply of natural water from sources such as the “Well of Sunshine” (Hikage no Ido), one of Japan’s three most famous wells.

Before long, the Ohta family became the feudal domain’s top merchants. Saburobe Yoshishige Ohta during the Meiwa era, and Chozaemon Toyoharu Ohta during the An’ei era, greatly bolstered the family fortunes. Saburouemon, son of Yoshishige, began another family branch, establishing the current Daishichi Sake Brewery.