SHICHIKEN Alain Ducasse Sustainable Spirit
Sake lees distilled under reduced pressure, then three years in Hakushu whisky casks — a shochu joining ginjo aroma to cask depth.
From sake lees to a cask-aged honkaku shochu
Sake lees left over from brewing SHICHIKEN Selection Alain Ducasse Sparkling-sake are vacuum-distilled in the brewery’s own custom-built still. The process is designed to carry the ginjo-style aroma retained in the lees through into the distillate, while limiting the aroma change caused by heat.
After distillation, it is aged for three years in whisky casks from Suntory’s Hakushu Distillery, which draws on the same Hakushu water system. Although the product name includes the word “Spirit,” its official label category is honkaku shochu — single-distilled, authentic shochu. ABV is 37%, in a 720ml bottle of kasutori shochu (shochu distilled from sake lees).
From ginjo aroma to layers of oak and spice
Bright aromas of Japanese pear, lavender, white peach and pineapple lead into vanilla, baked pastry, nutmeg and walnut drawn from the cask. The texture is smooth, layering fruit, oak and a hint of spice.
The fruit, oak and spice continue to layer together through the 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
Kura Master results shown here apply to this exact product. IWC’s Commended distinction is listed separately and is not presented as a medal.
Where the cask’s warmth meets the plate
The distillery does not publish an official food pairing for this spirit (serving suggestions cover on the rocks, with soda, or as a cocktail base — not food pairing). What follows are four directions read from the aromas and taste structure that can be confirmed. Bright aromas of Japanese pear, lavender, white peach and pineapple lead into vanilla, baked pastry, nutmeg and walnut drawn from the cask. The texture is smooth, layering fruit, oak and a hint of spice. Its firm structure at 37% ABV is a further clue for choosing dishes.
Food-pairing literature records that vanilla and walnut notes drawn from a cask tend to run in the same direction as the Maillard-browned aromas of open-flame grilling or glazed sauces. At 37% ABV, this spirit sits well above a typical shochu (20–25%) and holds its structure as a cocktail base, standing up to warm-spiced dishes, though it can overwhelm more delicate food.
Interested in listing SHICHIKEN Alain Ducasse Sustainable Spirit at your restaurant or retail venue? Our team can provide information on availability, storage requirements and trade terms.
