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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.

【Gift】Shichiken Sparkling Expression 2006

Vintage 　 2006
Years aged 　 17 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：
  • Alcohol：12 degrees
  • Volume：720ml
¥22,000
¥22,000
Sale Sold out
Tax included.

[ Drinking alcohol under the age of 20 is prohibited by law. ]

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.

about
Type スパークリング
Rice polishing ratio－
Yeast type－
Ingredients/raw materialsRice (domestic), Koji rice (domestic), sake (domestic)
Rice type－
Origin of rice－
Toji(Brew Master)－
Assemblage－
Recommended occasions/temperature

○With ice
◎Chilled (around 10℃)
△At Room temperature
Nuru-kan (circa 40℃)
Zyou-kan (circa 45℃)
Atsu-kan(circa 50℃)

How to store

Most important thing in storing Japanese Sake, both matured and fresh, is to shield your bottles from UV ray, thus we suggest store them in places where sunshine would not reach.
Also excessive vibrations could do harm to the quality of sake and should be avoided.
In order to prevent unexpected leakage, we recommend the bottles be kept upright, or liquid surface be below bottle-cap level.

Most after-dinner matured sake, with very dark colors, could be stored at room-temperature.
For other matured sake, if you would like to keep the maturation level similar to the level upon your purchase, or you prefer very slow maturation after purchase, we suggest store the bottles at temperature level similar to wine cellar (10-15 degrees centigrade) or below.

If you would like them to mature more, you could store them at normal-to-low room temperature (15-23 degrees centigrade). Storing in you closet during not-so-hot seasons and relocate them in the vegetable sections of your refrigerator during summer would be one option.

Delivery dates and charges

For orders from within Japan, we will send out the ordered items within 3 days from receipt of your order, except for festive seasons such as year-end holidays and golden week.
For orders from outside Japan, please make inquiry by mail (info@1910kan.com)

Delivery charges to locations in Japan are as follow.

720 ml bottles (up to 10-12 bottles depending on bottle types, less for boxed items)
Normal temperature: 1,350 yen for locations other than Okinawa or remote islands.
3,400 yen for Okinawa or remote islands
Chilled (appropriate for sparkling sake and some special items): 2,000 yen other than Okinawa or remote islands. 4,000 yen for Okinawa or remote islands.

1,800 ml bottles (up to 6 bottles), no chilled service available
For prefectures, Aomori, Iwate, Akita, Shiga, Kyoto, Osaka, Hyogo, Nara, Wakayama: 2,350 yen
For prefectures, Tottori , Shimane , Okayama , Hiroshima , Yamaguchi , Tokushima , Kagawa , Ehime , Kochi : 2,450 yen
For prefectures, Hokkaido, Fukuoka , Saga , Nagasaki , Kumamoto , Oita , Miyazaki , Kagoshima : 2,750 yen
For Okinawa Prefecture:4050yen

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Tasting comments

  • 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.

Brewer

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