Brand of the month - Shichiken
Founded in 1750. In Hakushu – a location of excellent water. Shichiken uses water from the Minami-Alps in Hakushu to brew elegant and complex sake. With five years of repeated failures and challenges, the 300-year-old brewery, Shichiken is one of the pioneers in using the “in-bottle second fermentation” for making sparkling sake, similar to how a Champagne is made.
Shichiken Kaikoma Junmai Daiginjo
“Kaikoma” Junmai Daiginjo is brewed by utilizing underground water flowing from Minami-Alps’ Mt. Kaikoma, in the town famous for its water called “Hakushu.” Brewed with rice under the ideal sake brewing polishing rate of 37%, this Junmai Daiginjo holds a delicate and graceful aroma along with an expressive umami from the rice.
Shichiken Biroadoaji Junmai Ginjo
The product was made with water from Hakushu, known as one of the best 100 places in Japan for water.It was fermented for a long time in low tempreture. A very well- balanced sake with beautiful ginjo aroma and light acidity.
Shichiken