SHICHIDA Junmai-Ginjo
Yamada Nishiki and Saga no Hana: white peach and white flowers over soft rice umami, with a fine, long finish.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Two rice varieties, joining aroma and umami
SHICHIDA Junmai-Ginjo is made with Yamada Nishiki and Saga no Hana rice, polished to 55%. ABV is 16%, with a sake meter value of around +1. A gentle aroma and the rice’s umami are joined by mild acidity.
No water is added after pressing, and no activated-charcoal filtration is used; it is finished with a single pasteurisation. Rather than leaning on fragrance alone, it carries SHICHIDA’s characteristic balance, built to accompany food through a meal.
Aroma and taste profile
A gentle aroma of white peach and white blossom. There is a soft sweetness on entry, opening into acidity and rice umami through the middle. The finish is fine and long, continuing without any heaviness.
That fine, extended finish is the through-line of this bottling.
SHICHIDA / TENZAN · Tenzan Sake Brewery · Saga
Tenzan Sake Brewery is based in Ogi City, Saga Prefecture. Building on a water-wheel business begun in 1861, the brewery turned to sake production in 1875. Drawing on groundwater from the Gion River system, it has brewed sake that gives the rice’s umami a firm core.
SHICHIDA is a brand launched in 2001 by Kensuke Shichida, the brewery’s sixth-generation owner. It pursues a balance of aroma, umami and finish suited to the modern table, while making the most of the differences between rice varieties.
Question 1
Which rice pair does the page name?
- Yamada Nishiki and Saga no Hana
- Omachi and Aiyama
- Gohyakumangoku and Yumeyamasui
Read the answer and explanation
Correct answer: A — Yamada Nishiki and Saga no Hana
The page and producer name Yamada Nishiki and Saga no Hana.
Question 2
What does 55% indicate?
- Alcohol content
- Rice-polishing ratio
- Years of ageing
Read the answer and explanation
Correct answer: B — Rice-polishing ratio
The page says the rice is polished to 55%.
Question 3
How does the BG page describe finishing after pressing?
- Add water and use activated-carbon filtration
- Distil, then age in cask
- No water addition or activated-carbon filtration, then one pasteurisation
Read the answer and explanation
Correct answer: C — No water addition or activated-carbon filtration, then one pasteurisation
The page describes no dilution or activated-carbon filtration, followed by one pasteurisation.
Verified international recognition
Listed only where the official Kura Master record matches this exact product name. Other labels and variants are excluded.
At the table
Its soft fruit aroma and rice umami suit grilled fish, aromatic vegetables and light fried dishes, bridging the food’s savoury notes with the sake’s gentle acidity.
- Salt-grilled hoke (Atka mackerel)
- Bamboo-shoot tempura
- Seared bonito (katsuo tataki)
- Grilled white fish
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