SHICHIKEN Yama no Kasumi Sparkling-sake
A lightly cloudy sparkling sake from Hakushu rice and water, where bottle fermentation at 3.5 atmospheres carries the rice umami lightly.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
A faint haze, and bubbles with no dosage
This sparkling sake is brewed from Hitogokochi and Yumegokochi rice grown in Hokuto City, together with subsoil water from Mount Kaikomagatake. Bottle fermentation builds bubbles to 3.5 atmospheres of pressure, and the lees are deliberately left in for a lightly hazy (usunigori) finish.
It is unfiltered, unpasteurised and made with no dosage. Rice umami is retained, while the bubbles and acidity keep the finish light. ABV is 11%; the polishing ratio is not disclosed.
Pear and citrus, in a creamy sparkle
Fruit aromas recall lychee, pear, apple, citrus and melon, with a cool trace of mint. The soft umami and creamy texture from the usunigori haze are tightened by a strong sparkle and acidity. The finish is light and doesn’t carry its sweetness for long.
Keep refrigerated. Natural pressure may remain in the bottle, so it should be opened with care.
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.
Question 1
Which two rice varieties are used?
- Hitogokochi and Yumegokochi
- Yamada Nishiki and Omachi
- Gohyakumangoku and Iwai
Read the answer and explanation
Correct answer: A — Hitogokochi and Yumegokochi
Answer: Hitogokochi and Yumegokochi. The linked section gives the source detail.
Question 2
How are the bubbles produced?
- Distillation
- Secondary fermentation in the bottle
- Only added carbon dioxide
Read the answer and explanation
Correct answer: B — Secondary fermentation in the bottle
Answer: Secondary fermentation in the bottle. The linked section gives the source detail.
Question 3
Why is the sake lightly cloudy?
- Added colouring
- Wood particles left in the bottle
- Some lees are deliberately retained
Read the answer and explanation
Correct answer: C — Some lees are deliberately retained
Answer: Some lees are deliberately retained. The linked section gives the source detail.
At the table
- Aperitif
- Sushi
- Shellfish
- Fresh-herb dishes
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