YAMANASHI MEIJO - YAMANASHI PRÉFECTURE
Yamanashi Meijo's brewery is located at the foot of the Japanese Alps, north of Yamanashi Prefecture on the island of Honshu. It was founded in 1750 by the descendant of a long line of brewers who were originally settled in the Nagano area. Mr. Kitahara, then the seventh generation of the family, discovered water of exceptional quality in the heart of the Hakushu locality. He decided to move there to establish his own brewery. This pure water comes from the melting snows of Mount Kai Komagatake, whose summit is over 2900m high. It feeds the region's springs after being slowly filtered through the granite rock, thus taking up minerals that are essential for the production of sake. The recognition was immediate and the good reputation of Yamanashi Meijo went beyond the limits of the locality to the point of becoming a place of visit for the Emperor Meiji who stayed there during his official visits. Since then, the majestic family home has been elevated to the rank of place of historical interest in Japan. Today, sake making is still a family affair, and the 12th generation still takes care of the details, including long, low-temperature fermentations to preserve the signature Yamanashi Meijo sake: sake that is both delicate and rich, with the remarkable quality of the spring water preserved intact.
An unpasteurized sake that expresses intact the purity of spring water from Hakushu. Nose on fruity notes, apples and tropical fruits, mixed with lactic notes. A lot of freshness in mouth, a juicy sake, but still round and creamy. We end with a nice acidity, bitterness. A clear, supple and light finish. Pur, fresh, on the quality of spring...
An unpasteurized sake that expresses intact the purity of spring water from Hakushu. Nose on fruity notes, apples and tropical fruits, mixed with lactic notes. A lot of freshness in mouth, a juicy sake, but still round and creamy. We end with a nice acidity, bitterness. A clear, supple and light finish. Pur, fresh, on the quality of spring...
Pleasantl fragrances on fresh fruit, peach, jasmine flowers, white tea. In the mouth, the attack is lively and quenching. A Daïginjo with multiple balances. This sake is a "Tobinkakoï", a sake made from "drops", only the juice flowing naturally from the bags at the time of filtration is collected.
The exceptionnel...
An exceptional sparkling sake, made using the Kijoshu method: during secondary fermentation, water is replaced by Junmai sake from the same brewery. Surprisingly refreshing, this sake can be enjoyed both as an aperitif and with a meal. Light, fruity, refined 七賢スパークリング空ノ彩...
A very special cuvée, produced by a second fermentation in the bottle of a blend of Daïginjo Koshu 15 year old sake and kijoshu, plus a freshly produced sake. The superb presentation is the result of a collaboration between Shichiken and the Keith Haring Museum in Yamanashi. A fine, stimulating bubble, with a smooth, soft feel. A superb bubbly and a collector's...
Hoshi no kagayaki is a sparkling sake produced as ginjo, followed by a second fermentation in bottle, the carbonation is then natural. The deposit is disgorged to obtain a clear liquid. Bubbles are fine and enhace the ginjo aromas, in a global soft and lively sensation. Lively, fruity, the elite of sparkling sakes <span...
For this sparkling sake, Yamanashi Meijo benefits from her direct environment and the excellent relationship she has with the nearby Suntory distillery with which they shares the water source. This sake is matured in casks containing Hakushu whiskey. Sparkling, matured in Suntory Hakushu whiskey cask <span...
Shichiken Sparkling is made using a double fermentation process called binaï niji hakko. At the end of fermentation, the filtration is intentionally incomplete, usu nigori, and so the material is kept in order to trigger a second fermentation in the bottle. Sparkling, fine and fruity <span...
Shichiken Sparkling is made using a double fermentation process called binaï niji hakko. At the end of fermentation, the filtration is intentionally incomplete, usu nigori, and so the material is kept in order to trigger a second fermentation in the bottle. Sparkling, fine and fruity <span...
A sake born from the close collaboration between the Shichiken brewery and Gérard Margeon, Head Sommelier of the Ducasse Group. A sparkling sake made according to a process full of nuances, the result of blending a classic sake, a Kijoshu, and a fraction aged in cherry barrels. Then a second fermentation in the bottle for the sparkling sake. <span...
A great gift idea with the Oonakaya Junmai Daiginjo Tobingako sake, the exceptional Daiginjo from the Shichiken sake series and the elegant Usuhari Shukisoroe sake set. 七賢純米大吟醸 大中屋斗瓶囲い 山梨銘醸（山梨県） 72cl - alc. 17% vol. 1 BOTTLE OF SAKE OONAKAYA<br...
