SHICHIDA Junmai
Yamada Nishiki and Reihou: rich rice umami, drawn tight by firm acidity and a dry finish — the SHICHIDA standard.
Not overpolished, so the rice’s umami reaches the table
SHICHIDA Junmai is made with Yamada Nishiki and Reihou rice, polished to 65%. ABV is 16%; the sake meter value varies from vintage to vintage, in a +2 to +4 range.
No water is added after pressing, and no activated-charcoal filtration is used; it is finished with a single pasteurisation. Retaining the rice’s flavour firmly, with acidity and a dry finish that carry through the meal, this is SHICHIDA’s standard bottling.
Aroma and taste profile
A gentle aroma reminiscent of steamed rice and grain. Rice umami swells on entry, and firm acidity gives it shape. The finish is dry.
The dry finish stays clean, with the rice’s umami running quietly beneath it.
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.
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 rice umami and dry finish suit everyday cooking — grilled, fried and simmered dishes alike.
- Grilled fish
- Tempura
- Simmered root vegetables
- Teriyaki chicken
Related products
Compare a closely related expression, a contrasting bottle and a reference from the same range.
Related stories
A Bacchus Global article introducing the land, sake-making and background of Tenzan Sake Brewery and SHICHIDA / TENZAN.
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