SHICHIKEN Selection Alain Ducasse Sparkling-sake
Kijoshu, cherry-wood cask and bottle fermentation — three processes layered in a sparkling sake developed with Alain Ducasse.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Kijoshu and a sakura cask, carried into bottle-fermented bubbles
This bottle was created through a collaboration between Yamanashi Meijo, Alain Ducasse and Gérard Margeon, chef sommelier of Ducasse Paris. It is built on kijoshu — a style of sake brewed by replacing part of the water in the mash with sake itself — with a portion of that base aged in casks made from Japanese sakura (cherry) wood.
After the light bitterness and aroma drawn from the cask are balanced, the sake undergoes secondary fermentation in the bottle to develop its bubbles, then is disgorged to remove the lees. The rice variety and polishing ratio are not disclosed. ABV is 12%, in a 720ml bottle.
White blossom into fruit, then spice
White floral notes recalling lily of the valley open into white peach, melon and white cherry. Cardamom and spice notes surface as it warms. A smooth sweetness and lively acidity layer with a light bitterness from the sakura cask, converging into a short, clean finish.
Keep refrigerated. Natural pressure may remain in the bottle, so it should be opened with care.
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.
Question 1
Which style of sake forms the base?
- Kijoshu
- Shochu distilled from sake lees
- Barley shochu
Read the answer and explanation
Correct answer: A — Kijoshu
The page describes kijoshu made with sake replacing part of the brewing water.
Question 2
In what kind of cask is a portion aged?
- Only oak
- Chestnut wood
- Japanese sakura wood
Read the answer and explanation
Correct answer: C — Japanese sakura wood
The page and producer name Japanese sakura casks, not the whisky casks used for Mori no Kanade.
Question 3
Which process builds the bubbles?
- Adding fruit juice
- Secondary fermentation in the bottle
- Distilling the sake lees
Read the answer and explanation
Correct answer: B — Secondary fermentation in the bottle
After the cask stage, the sake undergoes secondary fermentation in the bottle.
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.
At the table
- Aperitif
- Sushi
- Shellfish
- Fresh-herb dishes
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