SHICHIKEN Sora no Irodori Sparkling-sake
Part of the brewing water replaced with the junmai Furinbizan, then fermented in bottle — a sparkling kijoshu wrapping sweetness and umami in clear bubbles and acidity.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Kijoshu bubbles, brewed with Furinbizan
Part of the brewing water is replaced with the brewery’s own junmai sake, Furinbizan, to produce kijoshu. Secondary fermentation in the bottle is then layered on top, building fine bubbles without any added carbon dioxide — a sparkling kijoshu.
The lees are removed for a clear finish, and it has received AWA SAKE certification. Source materials vary on the rice used, so this page does not treat the variety as a published figure; the polishing ratio is likewise undisclosed. ABV is 12%, in a 720ml bottle.
White blossom and fruit, in a delicate sparkle
The aroma recalls green apple, apricot, pear, melon and white blossom. Gentle notes of steamed rice and almond layer with the sweetness and umami typical of kijoshu. The bubbles are fine, and the acidity keeps the finish short and clean.
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 sake replaces part of the brewing water?
- Furinbizan
- Nama Nama
- Hakushin
Read the answer and explanation
Correct answer: A — Furinbizan
The page and the producer name Furinbizan as the sake used for this kijoshu.
Question 2
Which process creates the fine bubbles?
- Carbon dioxide injection alone
- Secondary fermentation in the bottle
- Distillation inside a cask
Read the answer and explanation
Correct answer: B — Secondary fermentation in the bottle
The page describes secondary fermentation in the bottle, without added carbon dioxide.
Question 3
Which pair is not treated as a published figure?
- Bottle size and alcohol content
- The sake used and fermentation method
- Rice variety and polishing ratio
Read the answer and explanation
Correct answer: C — Rice variety and polishing ratio
Sources vary on the rice variety, and the polishing ratio is not disclosed.
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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