Founded in 1750 at the foot of Mount Kaikoma in Yamanashi's Hakushu — a UNESCO Biosphere Reserve — Shichiken uses some of Japan's purest water, filtered through 10 million year old granite, and only locally grown rice. Yama No Kasumi, meaning "mountain mist," is their flagship sparkling expression, inspired by the mists that adorn the nearby peak, with particles of rice dancing in the glass like droplets of snow.
Produced via secondary bottle fermentation — the méthode champenoise of sake — the bubbles are fine, present, and persistent, with lively lactic notes and aromas of pear, pineapple, green apple, and citrus. Super malty on the palate with a touch of salinity and a long, umami-fuelled finish. Multiple International Wine Challenge award winner.
Superb as an aperitif, with oysters, tuna ceviche, or soft cheeses.
