SHICHIKEN Kinu no Aji Junmai-Daiginjo
Yumeyamasui polished to 47%, brewed with Hakushu subsoil water. A junmai daiginjo balancing a gentle aroma and a silk-like texture for the table.
Yumeyamasui, shaped into a silken texture for the table
This junmai daiginjo is brewed using 100% Yumeyamasui, a rice bred for sake production, polished to 47%. Subsoil water from Mount Kaikomagatake and a gentle fermentation shape a soft contour built to accompany food, rather than compete for attention with showy aromatics.
The name itself — “kinu no aji,” the taste of silk — points to a smoothness that wraps the tongue. ABV is 15%. The brewery does not disclose sake meter value or acidity, so this page describes the sake through the balance of its aroma and texture rather than numbers.
A gentle fruit aroma, and soft rice umami
A gentle aroma recalls pear, lychee and a trace of lime peel. The texture is light and smooth, and rice umami with a gentle acidity spread evenly. The aroma never lingers too long, and the finish stays clean — a style built to sit alongside food.
The pear and lychee lift stays clean through to a soft, rice-driven close.
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.
A food-friendly sake that leads with umami, not aroma
The brewery’s own official tasting note states that this sake “perfectly complements pan-fried fish or chicken, creamy pasta, risotto, or soft cheese.” This reflects Kinu no Aji’s design as the most food-friendly of the three Shichiken flagship sakes. Alongside this official note and the aromas and taste structure that can be confirmed — a gentle aroma recalling pear, lychee and a trace of lime peel, a light, smooth texture, and rice umami with a gentle acidity — four directions follow.
The brewery’s official tasting note lists an affinity with pan-fried fish or chicken, creamy pasta, risotto and soft cheese. This reflects Kinu no Aji’s design: rather than leading with aroma, it builds its food-table structure from acidity and umami. At 15% ABV, mild-to-medium heat is the guide.
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