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An Awasake (Japanese sparkling sake made by a member of the Awasake Association) with gentle bubbles, refreshing citrus aroma and a pleasant astringency. The gas is created via a second fermentation in the bottle (similar to the way Champagne is made) to create an incredibly nuanced sake.

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
  • Light Yellow/Green
  • Brewer：
  • Alcohol：12%
  • Volume：720ml
¥22,000
¥22,000
Sale Sold out
Tax included.

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

The sake is made by replacing some of the brewing water with a Daiginjo sake brewed in 2006, using two types of yeast to express a variety of flavors. From the moment you pour it, the refreshing and sweet aroma of ramune (a Japanese fizzy drink) and citrus wafts up from the glass. The first impression in the mouth is a light acidity, followed by a pleasant astringency that supports the overall balance. This is a high-quality Japanese sparkling sake called Awasake with a pleasant yogurt-like flavor from the lactic acid and a slight sweetness.

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

*Before opening the bottle, let it cool and open it slowly and carefully to release the built-up gas pressure.
As the temperature rises to room temperature, the flavor opens up.

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
    (Juku to Kan Bar Master / Permanent Director of the Toki Sake Association)

    From the moment you open the bottle, the aroma of ramune and citrus is evident. The effervesence is so unbelievably vigorous for a sake that has 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. The finish is a perfect palate cleanser.
    The scent is youthful, with ramune and citrus notes, so I feel it could be further aged to increase its appeal. You can also try aging it at different temperature ranges. As it ages, you will enjoy a more complex flavor and even better effervescence.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    Amid a lively effervescence, ripe fruity aromas weave in and out of the fizzy notes, accentuated by a light, volatile acidity. In the mouth, it has a graininess and a bread-like toasty feel. There is a yeast-derived complexity. Highly recommended for those who like the aroma of sur-lie wine.

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

    It's a faint yellow, with considerable gas pressure overflowing from it. The acidity nicely balances the wine, so from the first impression in the mouth, it appears tighter and more muscular than younger vintages. It’s like a beautiful spring day in the clear air. As the gas melts away, it awakens, revealing layers and a rich texture.
    Each sip presents an expression like thin layers of colored paper, and its metamorphosis in the glass is a joy to behold. It is still a little chilly for this sake. It would be the perfect accompaniment for spring when the flowers bloom.

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

    It is slightly candy-colored and has a sweet aroma of cotton candy and slightly toasted bread. The lively effervescence, juicy sweetness, and acidity are well-balanced and keep you returning. It is a sparkling beverage that should not be judged just on its bubbles. The sweetness is clearly defined and the finish long. It is young and juicy for its age, so it might develop more depth if it were left to age a little longer. It perhaps needs to be a bit drier to retain its appeal through a full course of food.

Brewer

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