"Our Junmai Kimoto was first released more than 35 years ago, in 1983, at the time that thanks to the jizake boom finally sakes like ginjo and junmai were acknowledged by the market. However, our activities leading to Junmai Kimoto started already more than two decades before that, from about 1955. That was when the 8th Shichiuemon Ohta, who was then president, finally succeeded in restoring the kimoto method, which had sustained severe damage from the controlled economy during the war as well as the devastation after the war. From the mid-1950s, he took on the at that time unprecedented challenge to produce a junmai sake. But as there were limits to rice polishing and cooling equipment was not yet available, he found difficulties on his path that are today unimaginable. These were later solved by polishing the rice to a further degree and enabling low temperature fermentation by the use of cooling equipment. Our Junmai Kimoto came into existence thanks to many years of efforts by our ancestor." - Daishichi Sake Brewery
