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
- アルコール度数：12 degrees
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.
種別 スパークリング 精米歩合 － 使用酵母 － 原材料 Rice (domestic), Koji rice (domestic), sake (domestic) 原料米 － 原料米の生産地 － 杜氏 － アッサンブラージュ －
(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.
(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.
(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.
(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.
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