This Sake is made with the Kimoto method, using Yamada Nishiki sake rice polished with the superflat rice polishing technique. The level of flat rice polishing Daishichi attained was such that the grains became transparent.
 
Daishichi succeeded in eliminating all off-flavors that in the past remained even in rice for daiginjo, and realized an unprecedented gentle, mellow texture of remarkable delicacy, and a natural, elegant aroma. Minowamon has won gold medals in both the ginjo and junmai sections at the Tohoku Sake Awards. Abroad, it has earned the highest praise from world level professionals at the Vinexpo, the largest alcoholic beverage fair in the world held in France. Best to enjoy chilled at around 10-15 degree.