Gentle foaming, a refreshing citrus aroma, and a pleasant sour and astringent taste. It is a Japanese sparkling sake (awazake) made by two-time fermentation in the bottle (similar to Champagne) that has many nuances of taste.

Shichiken Sparkling Expression 2006

Vintage (Brewed)2006
Years aged17 years
  • 10 years or more
  • 10,000 – 49,999yen
  • 2000-2009
  • All Products
  • As aperitif and/or with starters
  • Gift suggestions
  • Light Yellow/Green
  • Brewer:山梨銘醸
  • Alcohol:12 degrees
  • Volume:720ml
Regular price ¥22,000
Regular price Sale price ¥22,000
Sale Sold out
Tax included.


Daiginjo aged sake brewed in 2006 is used as part of the brewing water, and two types of yeast are used to express a variety of flavors. From the moment you pour it, you can smell the refreshing and sweet aroma of ramune and citrus. When you put it in your mouth, you first get the impression of light acidity, followed by a pleasant astringency that supports the overall balance. This is a high-quality Japanese sparkling sake ( awa sake) with a pleasant yogurt-like lactic acid feel and a slight sweetness.

The label and gift box are Jean - François Millet's "The Sower." This recipe is said to be inspired by Millet's artistic activities and life.

*Before opening the bottle, let it cool completely, and be careful not to cause any bubbles to bubble up.
When drinking, as the temperature rises to room temperature, you can enjoy the flavor more fully.

◎Cool (around 10℃)
△Room temperature
Lukewarm (around 40℃)
Jokan (around 45℃)
Hot sake (around 50℃)

To avoid damage to the flavor, we recommend storing it in a place away from UV rays (sunlight, fluorescent lights, etc.) and as far away from vibration as possible.
In addition, to minimize the contact surface with the air, we recommend storing the product vertically.

<For those who want to enjoy the taste of alcohol in the condition they purchased>
Store in a refrigerator at a temperature below 10 degrees.
<For those who want to enjoy the product while it matures slowly>
Store in a temperature range of 10-15℃. For example, if you have a wine cellar, choose a wine cellar. If you don't have a wine cellar, use a gentle cooling area such as the vegetable drawer of your refrigerator.
<For those who want to enjoy watching things change over time>
Store at room temperature (*). Under the kitchen sink, etc.

*The definition of room temperature for ripening and warming is "room temperature (temperature range) that does not exceed the outside temperature."

<Delivery date>
We will ship within 3 business days of your order.

[Products under 720ml]
<Standard shipping fee (tax included)>
Flat rate (other than Okinawa and remote islands): 1,350 yen
Okinawa/remote islands: 3,400 yen

<Cool delivery fee (tax included)>
Flat rate (other than Okinawa and remote islands): 2,000 yen
Okinawa/remote islands: 4,000 yen

[1.8L (one sho bottle) product]
<Standard shipping fee (tax included)>
Delivery to areas other than the following prefectures: 2,200 yen

Aomori prefecture, Iwate prefecture, Akita prefecture, Shiga prefecture, Kyoto prefecture, Osaka prefecture, Hyogo prefecture, Nara prefecture, Wakayama prefecture: 2,350 yen

Tottori prefecture, Shimane prefecture, Okayama prefecture, Hiroshima prefecture, Yamaguchi prefecture, Tokushima prefecture, Kagawa prefecture, Ehime prefecture, Kochi prefecture: 2,450 yen

Hokkaido, Fukuoka prefecture, Saga prefecture, Nagasaki prefecture, Kumamoto prefecture, Oita prefecture, Miyazaki prefecture, Kagoshima prefecture: 2,750 yen

Okinawa Prefecture: 4050 yen

*Up to 12 bottles of 720ml (4-go bottles) can be shipped per purchase.
*1.8L (1 sho bottle) products will be shipped up to 6 bottles per purchase, and will not be shipped by cool delivery.
*For products that come with a box, the number of pieces varies depending on the box size.

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  • Nobuhiro Ueno
    (Mature and Warm Bar Master / Toki SAKE Association Executive Director)

    As soon as you open the bottle, you can smell the aroma of ramune and citrus, and the bubbles are so strong that you can't believe it's been aged for 17 years.
    Many sparkling sakes have a sweet and dull feel, but this sparkling sake is less sweet and has an acidic tone that can be enjoyed throughout the meal. A finish that allows you to cleanse your mouth.
    The scent is youthful, with ramune and citrus notes, so I feel it could be further aged to make it even more appealing. You can also try aging it in different temperature ranges. As it ages, you will enjoy a more complex flavor and even better bubbles on the palate.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    Good balance between nutty aroma and hints of ripe pear.
    The pleasant acidity still makes you feel young. Good sharp taste.
    The most attractive feature is the fresh acidity that comes from its calm aging.

  • Akiko Toda
    (Director of ITTEKI, Japan Sake and Meat Research Institute)

    Soft, high-quality bubbles with an oak-like woody scent.
    Dry taste with no sharp acidity.
    Feel the youthful green nuances and the roundness. It's a drink that's best enjoyed towards the end of a meal rather than the first drink.

  • Yuji Yamauchi
    (Yushima Tenjinshita Sushi Hatsu 4th generation / 1st JSA SAKE DIPLOMA competition winner)

    Strong gas pressure, floral scent and custard cream.
    It has a unique characteristic of melting bubbles and smooth texture.
    With its gentle depth, I would like to pair it with sautéed scallops, caviar, and sea urchin. A sparkling sake with a bark-like complexity and a good balance of acidity and sweetness. It also features a long aftertaste that can last from the first drink to the last.