We are pleased to inform you that Shichiken Brewery, which we have been distributing for years, received yesterday the highest possible distinction at the IWC: their aptly named cuvée Hakushin, which could be translated as “White Spirit,” was awarded the prestigious title of “Champion Sake.” We extend our sincere congratulations to them!

It is important to know that the International Wine Challenge is a competition that brings together more than 500 experts from 38 countries in London each year to judge thousands of wines and spirits in blind tastings. Created in 1984 by British critic Robert Joseph, the IWC is renowned for its rigorous selection and judging process and its unwavering impartiality. The results are announced during a gala dinner, the highlight of the event.

The sake category was introduced in 2007 and quickly established itself as the largest and most influential sake competition outside Japan. All classic categories are judged, from Futsu-shu to Junmai Daiginjo, as well as two special types: Koshu and Sparkling Sakes. Naturally, the IWC has become a strategic tool for breweries, as it offers global visibility that can boost sales while highlighting local specificities such as rice, water, and above all, the brewers’ expertise.

Awards include medals (Gold, Silver, Bronze) and trophies (regional and national). In addition, there is the “Great Value Sake” distinction for a high-quality sake at an accessible price, the title of “Sake Brewer of the Year” for the most outstanding brewery, and above all, the “Champion Sake,” which is awarded to the best sake across all categories.

The judging process consists of two tasting rounds: sakes are first judged, then tasted again to confirm the results. To designate the Champion Sake, a third round is required, bringing together all the gold medalists from each category for a final tasting.

This year, Hakushin sake reached the level of “Champion Sake,” and we are proud to offer it to you!

HAKUSHIN – CHAMPION SAKE 2025
Hakushin is a Junmai Daiginjo produced in only 2,000 bottles per year, aiming to evoke the delicacy of nature and the water from the melting snows of Mount Kaikomagatake, a mountain in the Japanese Alps that is the source of Hakushu.

The rice used is Yumesansui, cultivated at the same altitude as the brewery. It is nourished by the same water that goes into the production of Hakushin. Each drop embodies the purity of the landscape where it was born, like a light and crystalline fabric woven by nature itself.

On the palate, the bouquet opens with delicate notes of ripe mango, ambrosia melon, apple blossom, and juicy pear, subtly balanced by a moderate sweetness. The mouthfeel is soft, silky, and airy, with an enveloping creaminess that caresses the palate before fading into a clean and elegant finish. The rice is polished to 27% to reveal all its aromas, enhanced by one year of maturation at -5 degrees.
Regarding the packaging, the case and the label are the result of a close collaboration between Shichiken and the artist Ena Furuya, a native of Yamanashi who specializes in fabric painting. Their sensitivity to nature and sincerity toward their home region are revealed in a single sketch, outlining the bold yet delicate contours of the majestic white mountains depicted on the bottle—the very essence of Hakushu.

Shichiken produces a whole range of Tokutei Meisho Shu class sakes, from Honjozo to Junmai Daiginjo. For about ten years, the brewery has specialized in the production of sparkling sakes using an ancestral method involving a second fermentation in the bottle. Today, it is a major player in this category, with products recognized by leading French chefs: a promising collaboration is underway with Alain Ducasse around a sparkling sake. So many great things are yet to come!