SHICHIKEN Kaikoma Junmai-Daiginjo
Yumeyamasui polished to 37%, brewed with subsoil water from the same Kaikomagatake range — fruit, lactic notes and umami opening quietly.
Yumeyamasui and Kaikomagatake, from the same mountain system
This sake polishes Yumeyamasui, a rice bred for sake brewing, to 37%, and is brewed with subsoil water from Mount Kaikomagatake. Beyond the fact that both rice and water trace back to the same mountain system, a long, low-temperature fermentation built around this soft water shapes a gentle texture and a delicate aroma.
The sake meter value, acidity and specific yeast strain are not disclosed. For ABV, this page uses 15%, matching the brewery’s Japanese-language official site and competition records; the 12% figure that appears on the brewery’s English-language site is not mixed in here.
Melon and cherry blossom, with a lactic depth
The aroma recalls melon, pear, apple and cherry blossom, with a yogurt-like lactic note. The texture is soft, moving from a sweet opening into rice umami, before a spice-like contour and a clean cut carry through the back half.
The melon and cherry-blossom aroma carries cleanly through to its spiced, precise finish.
The water of Hakushu, and the Shichiken name carried forward
Yamanashi Meijo was founded in 1750 in Daigahara, Hakushu-cho, Hokuto City, Yamanashi Prefecture. The brewery draws its brewing water from the subsoil flow of Mount Kaikomagatake in the Southern Alps, and gentle fermentation shapes a soft, clear character in its sake.
The name “Shichiken” comes from a transom carving of the “Seven Sages of the Bamboo Grove,” presented in 1835 by the lord of Takato Castle. In 1880, the brewery’s main house served as a lodging for Emperor Meiji during his travels. Carrying forward this historic building and its water, the brewery has since broadened its range to include junmai sake, bottle-fermented sparkling sake, and spirits distilled from its own sake lees.
Verified international recognition
Listed only where the official Kura Master record and the designated consolidated report match this exact product name. Other labels and variants are excluded, and IWC’s Commended distinction is not treated as a medal.
Toward the delicacy of steamed dishes, and where the umami layers
The brewery has already indicated an affinity with steamed dishes such as dim sum and chawanmushi. Here we add three further directions read from the aromas and taste structure that can be confirmed: the gentle aroma of melon, pear, apple and cherry blossom, a yogurt-like lactic note, rice-driven umami, and a spice-like contour with a clean cut.
Kaikoma is a premium expression from Shichiken, polished to 37% from Yumesansui rice. Its fruit aromas and lactic complexity are closed out by rice umami and a spiced cut, making it a sake that sits comfortably alongside a meal.
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