This Kimoto Junmaishu is brewed in just one tank every year and stored until it matures to a bright golden color.

Daishichi Futouo

Vintage (Brewed)2014
Years aged8-9 years
  • 2010 or later
  •  5-9 years
  • All Products
  • Less than 5,000 yen
  • Light Yellow/Green
  • More attractive when warmed
  • Throughout the meal
  • Brewer:大七酒造
  • Alcohol:15 degrees
  • Volume:720ml
Regular price ¥1,950
Regular price Sale price ¥1,950
Sale Sold out
Tax included.


This is a flavorful sake made by slowly aging limited-edition Kimoto-zukuri Junmaishu.
A Japanese dining table where you can enjoy a variety of dishes, perfect for enjoying both food and aged sake.
You can pair it with a wide variety of dishes, from sesame-flavored shabu-shabu, fried chicken, to a plate with oyster sauce.
Below is a message from the brewery.
“More than 10 years have passed since the Great East Japan Earthquake. Hoping for recovery, I have expressed the life force that no matter how many times you fall, you can get back up again.” This is the nickname for “Otarikobo”, ``Fukuo-oji.'' ”

×Cool (around 10℃)
○Normal temperature
◎Nukewarm (around 40℃)
◎Joan (around 45℃)
◎Hot sake (around 50℃)

To avoid damage to the flavor, we recommend storing it in a place away from UV rays (sunlight, fluorescent lights, etc.) and as far away from vibration as possible.
In addition, to minimize the contact surface with the air, we recommend storing the product vertically.

<For those who want to enjoy the taste of alcohol in the condition they purchased>
Store in a refrigerator at a temperature below 10 degrees.
<For those who want to enjoy the product while it matures slowly>
Store in a temperature range of 10-15℃. For example, if you have a wine cellar, choose a wine cellar. If you don't have a wine cellar, use a gentle cooling area such as the vegetable drawer of your refrigerator.
<For those who want to enjoy watching things change over time>
Store at room temperature (*). Under the kitchen sink, etc.

*The definition of room temperature for ripening and warming is "room temperature (temperature range) that does not exceed the outside temperature."

<Delivery date>
We will ship within 3 business days of your order.

[Products under 720ml]
<Standard shipping fee (tax included)>
Flat rate (other than Okinawa and remote islands): 1,350 yen
Okinawa/remote islands: 3,400 yen

<Cool delivery fee (tax included)>
Flat rate (other than Okinawa and remote islands): 2,000 yen
Okinawa/remote islands: 4,000 yen

[1.8L (one sho bottle) product]
<Standard shipping fee (tax included)>
Delivery to areas other than the following prefectures: 2,200 yen

Aomori prefecture, Iwate prefecture, Akita prefecture, Shiga prefecture, Kyoto prefecture, Osaka prefecture, Hyogo prefecture, Nara prefecture, Wakayama prefecture: 2,350 yen

Tottori prefecture, Shimane prefecture, Okayama prefecture, Hiroshima prefecture, Yamaguchi prefecture, Tokushima prefecture, Kagawa prefecture, Ehime prefecture, Kochi prefecture: 2,450 yen

Hokkaido, Fukuoka prefecture, Saga prefecture, Nagasaki prefecture, Kumamoto prefecture, Oita prefecture, Miyazaki prefecture, Kagoshima prefecture: 2,750 yen

Okinawa Prefecture: 4050 yen

*Up to 12 bottles of 720ml (4-go bottles) can be shipped per purchase.
*1.8L (1 sho bottle) products will be shipped up to 6 bottles per purchase, and will not be shipped by cool delivery.
*For products that come with a box, the number of pieces varies depending on the box size.

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  • Nobuhiro Ueno
    (Mature and Warm Bar Master / Toki SAKE Association Executive Director)

    Gentle aroma of rice fat and cheese-like milk fat. The taste is gentle and pleasant in the mouth. I recommend warming it up a little to make it more filling and enjoy it with your meal. A gentle taste that you can keep drinking forever by having it with food.

    It has a gentle aged aroma like caramel, and a quick sourness appears in the mouth, followed by a gentle sweetness that settles the palate. It's a drink whose characteristics are relatively easy to understand, and it's sharp and leaves a lasting impression. I want to let it dry and enjoy it even more after purchasing it.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    Pale yellow. Slightly stuffy aroma.
    The aroma is gentle and gentle.
    It has a smooth richness and is finished with acid. Solid flavor.

    The top is a gentle mature aroma.
    Accented with caramel nuances, sweet undertones, and a slightly bitter taste.
    The soft acidity of lactic acid lingers as a slight lingering aftertaste, with the umami and pressiness of the rice, and a nice sharpness.

  • Akiko Toda
    (Director of ITTEKI, Japan Sake and Meat Research Institute)

    A sweet and warm aroma reminiscent of roasted sweet potatoes, tortoiseshell candy, and rice pudding.
    Thick and smooth texture. However, when you put it in your mouth, it is an interesting sake with a gentle sweetness and a refreshing feeling.

    A calming aroma reminiscent of trees and a nuance similar to bonito stock.
    It has a strong sweetness, but the acidity balances it out so it's not greasy, and the umami lingers for a long time. At 45℃, it will be gentle and sweet, and at 55℃, it will have a more soupy flavor. I would like to pair it with green seaweed bean paste tofu, Kyoto-style oden, etc.

  • Yuji Yamauchi
    (Yushima Tenjinshita Sushi Hatsu 4th generation / 1st JSA SAKE DIPLOMA competition winner)

    A scent reminiscent of cheese, with a gentle and soothing impression.
    It has the potential to further open up when exposed to air. It's gentle, and even when warmed, the flavor comes out like a flower opening.

    It has a creamy dashi aroma. A pleasant balance of sweetness and gentle flavor, the depth of the soup stock creates a balance, and the warmness brings out the goodness. I would like to pair it with Kobujime or grilled bamboo shoots.

    At 55℃, acidity and refreshing feeling appear. It includes images that are more closely related to cooking.