Daishichi is a distinguished sake brewery in the castle town of Nihonmatsu, Fukushima Prefecture, with a history of over 250 years. Founded in 1752, the brewery has been managed by the Ota family over ten generations, and proudly applies traditional methods and modern technology to produce superior sake.

Daishichi is the leading brewery among only a few breweries, which still use the traditional kimoto method for sake production. Developed in the early Edo Period (17th century), the kimoto method is more time and labor intensive than modern production methods, but it results in a product with more character.

Striving for the perfect taste, Daishichi is not simply using old methods. The brewery is also applying and researching the advantages of modern technologies, including a newly developed rice polishing technique, for which Daishichi has been awarded by the national and prefectural governments.

Major steps of sake production

Simply put, sake is brewed by 1) turning rice starch into sugar using a mold called koji and then 2) fermenting the sugar into alcohol using yeast. In more detail:

Polishing the rice

Steaming the rice

Creating koji

Creating the yeast

The main brewing process

Pressing and filtering


Visiting the Daishichi Brewery

Daishichi welcomes visitors in small groups (of up to four) with advance reservations from Monday to Friday except on national holidays and during company holidays. Tours are held in Japanese and include tastings and the showing of an introductory video in English, Chinese or Japanese. The cost is 1500 yen for a general tour and 3500 yen for a premium tour. Note that the brewing facilities cannot be seen during the brewing season from late autumn to early spring, when the cost of tours is reduced by 500 yen. For reservations, please contact Daishichi at least two days before your planned visit.