SHICHIKEN Nama Nama Junmai Nama-sake
Hitogokochi and Asahinoyume, bottled without pasteurisation to keep the freshness of Hakushu water and rice — a junmai nama-sake of clear aroma and umami, available year-round.
Unpasteurised freshness, all year round
This junmai nama is brewed with Hitogokochi and Asahinoyume rice, polished to 70%. It is never pasteurised, preserving the full-bodied umami distinctive of nama sake and an aroma reminiscent of freshly pressed sake.
ABV follows the brewery’s official figure of 15%. It is offered in 300ml, 720ml and 1800ml bottles and shipped year-round. This page treats it as a separate product from the brewery’s unfiltered nama genshu, released seasonally, and from its “Ichiban Shibori” (first pressing).
Green herbs and fruit, in a juicy umami
The aroma recalls chestnut, dried apple, lemongrass and rosemary, with a gentle richness suggesting lactic notes. The texture is round and juicy, and rice umami spreads through it. A pleasant acidity and a touch of bitterness keep the finish clean.
Keep refrigerated.
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.
Lemongrass and herbs, and the juiciness of a nama-sake
From the aromas and taste structure confirmed on the BG product page — chestnut, dried apple, lemongrass and rosemary aromas, a gentle richness suggesting lactic notes, and a round, juicy texture with a pleasant acidity and a touch of bitterness that keep the finish clean — four directions follow.
As a nama-sake with no pasteurisation, it carries a fresh lift that is distinctly its own. The directions above are a reading of the aromas and taste structure that can be confirmed.
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