8.8.2025_Jikasei B Exclusive Dinner by Bacchus

The event will be held on 8.8.2025.

WAKA SHIORI Japanese Aperitif
-Tidal Botanics: Japan’s Potent Summer Herb Elixir-

One quarter of Kanegasaki Yakuso Shuzo’s four-season “Waka” herb-liqueur line, Shio (“tide”) channels the charged air of midsummer. Estate-grown ume is blended with grapefruit peel, cucumber, shiso, lavender, chamomile, and wormwood, then sweetened with beet sugar and bottled at 24% ABV in 500ml flacons.
The first sip delivers brisk plum acidity; moments later, cool green cucumber and leafy shiso unfurl, before a refined wormwood bitterness lingers like a Japanese amaro-style liqueur. Texture remains lithe and crystalline despite its high-proof strength, inviting both contemplative sipping and cocktail alchemy.
Founded in Iwate as a botanical distillery, Kanegasaki Yakuso revives Edo-era herb-tonic lore for a modern luxury audience, distilling only seasonal Japanese produce and hand-harvested alpine water.
Every Waka label carries a seasonal colour gradient matched to the sunrise over Mount Kurikoma on the day the batch was blended—a chromatic timestamp that makes each release a collectible snapshot of time and terroir.

SHICHIKEN Selection Alain Ducasse Sparkling-sake
-Toast of Two Worlds: Shichiken x Alain Ducasse Sparkling Sake-

SHICHIKEN × Alain Ducasse Sparkling Sake marries Yamanashi’s pristine spring water with the artistry of three-Michelin-star chef Alain Ducasse. Brewed by Yamanashi Meijo, the base Junmai is refermented in bottle by the traditional Champagne method, then mellowed in cherry-wood casks, yielding 12% ABV, an ultra-fine mousse, and a bouquet of white cherry, wild strawberry, and subtle anise.
Released in 2021 as the world’s first sparkling Junmai kijōshu created with Ducasse Paris, the cuvée has since toured seven world capitals on the “Round the World” culinary roadshow.
Honours have followed its passport: Gold (Kura Master 2022); Silver (IWC 2022, 2024); Bronze (IWC 2023); and inclusion on Japan’s World Sake Ranking 2022 elite list.
Trivia: Shichiken’s cellars sit at 700 m on Mount Kaikoma, where snowmelt water takes about 30 years to filter through granite before it reaches the brewery—nature’s own élevage that underpins every bubble. In each flute, centuries of Hokuto craftsmanship meet Ducasse’s cosmopolitan palate, redefining the toast of luxury.

KID Muryozan Junmai-Ginjo
-Temple-Born Elegance: KID Muryozan, Wakayama’s　Champion Junmai Ginjo-

KID Muryozan Junmai Ginjo draws on Mount Koya’s pristine spring water and Yamada Nishiki rice polished to 50%. Slowly matured, the sake glides across the palate with a velvet-soft texture. Aromas of white peach, lychee, and Muscat lead into succulent melon, pineapple, and a flicker of sansho spice, culminating in a crystal-dry finish at 15.5% ABV.

In 2020, it swept the International Wine Challenge, winning both the Junmai Ginjo Trophy and the ultimate Champion Sake title—the first Wakayama label ever to achieve this double honour.

‘Muryozan’ recalls a 12th-century temple once tended by the founding family, while KID (紀土) means ‘Land of Kii’, celebrating the local terroir and the youthful brewers reimagining sake’s future.

TATENOKAWA Stream Red
-Red Stream Elegance: Tatenokawa’s Modern Junmai Daiginjo Revival-

TATENOKAWA “Stream Red” is the bold new heartbeat of Tatenokawa Shuzo, Yamagata’s first brewery dedicated exclusively to Junmai-Daiginjo. For this limited-release cuvée, 100% Dewasansan rice is polished to 33%, then fermented at low temperature with the brewery’s proprietary red-yeast starter, lending a delicate blush to the liquid and layering rose hip, wild strawberry, and fresh lychee over Tatenokawa’s trademark silken mouthfeel. Dry on the label yet plush on the palate, it finishes with a whisper of mineral acidity at 15% ABV.

Founded in 1832 at the foot of Mount Chōkai, Tatenokawa rewrote modern sake history in 2010 by abandoning all grades below Junmai-Daiginjo and declaring that ‘average is the enemy of delight’. Since then, its bottles have graced Michelin-starred tables in Paris and New York and have earned a string of Kura Master and International Wine Challenge gold medals.

The name “Stream Red” nods both to the Mogami River—once called the ‘red stream’ at sunset—and to the revival of ancient red-yeast brewing, a technique almost lost after the Meiji era. Each bottle unites heritage and innovation, offering collectors a vivid snapshot of Yamagata’s evolving terroir.

OHMINE Omachi 2 grain
-Phantom Grain Revived: Ohmine Omachi Sparkles with Pure Limestone-Cooled Sublimity-

OHMINE “Omachi 2 Grain” distills the mist and limestone of Yamaguchi into a vivid Junmai Daiginjo. Heritage Omachi rice—nicknamed the ‘phantom grain’—is polished to 35%, then fermented at low temperature, followed by the gentlest pasteurisation. At just 13% ABV, it pours pale jade and releases aromas of Muscat, green apple, and yellow peach that glide across a silken palate and fade into a feather-dry close.

Ohmine Shuzō, founded in 1920, fell silent for half a century before its 2010 renaissance, when a single white “cloud-dot” label announced a new, design-driven sake era. Omachi 2 Grain captured gold at the International Wine Challenge 2023, following silver in 2022 and a 90-point review from Robert Parker Wine Advocate—confirmation that style meets substance in every bottle.

Trivia: the brewery draws karst spring water that spends nearly 100 years filtering through the limestone plateau of Akiyoshidai—a natural cold-stone maturation that shapes each crystalline drop.

SAKE HUNDRED NIKO
-Dawn of Elegance: SAKE HUNDRED NIKO—The Second Light Sake-

“NIKO” is conceived as the gateway to SAKE HUNDRED’s progressive line-up, proving that radical ideas can feel effortlessly approachable. Crafted in Niigata from Gohyakumangoku rice, its polishing ratio deliberately undisclosed, it swaps sake’s customary yellow kōji for white kōji, a citrus-driven strain normally reserved for shōchū. This rare four-stage mash (shiro-kōji yondan-shikomi) lifts the alcohol to a gentle 13.4% ABV while layering notes of Japanese pear, white blossoms, and a flash of yuzu over velvety sweetness. Vivid acidity snaps the finish into crystalline focus, making each sip both plush and precise.

Released in 2024, “NIKO” secured silver at the International Wine Challenge 2025, underscoring its status as a modern icon of accessible luxury.

Trivia: its name means ‘second light’, evoking dawn’s first glow and inviting drinkers to discover new horizons in sake craftsmanship.

HAKKAISAN Kasu-tori Shochu Yoroshiku Senman Arubeshi
-Ten-Thousand Blessings: Hakkaisan Snow-Mellowed Kasu Shochu of Niigata-

This kasu-tori spirit begins as the fragrant lees of Hakkaisan’s renowned Niigata sake. Vacuum-distilled, then left to mellow through three snowy winters, it surfaces at a crystalline 40 % ABV with a ginjo bouquet of white peach, steamed rice and a whisper of anise, finishing satin-dry like the mountain spring that feeds it.

Hakkaisan Brewery, founded in 1922 beneath Mt. Hakkai, draws melt-water that spends half a century filtering through granite, gifting each drop its alpine clarity.

Trivia: the archaic blessing『よろしく千萬あるべし』—”may ten-thousand fortunes await you”—once adorned Edo-period currency. Revived on this label, the phrase invites collectors to toast enduring prosperity with every pour.