Shichi Hon Yari Junmai

Technically qualifying as a junmai ginjo, this junmai is a great introduction to saké. It is earthy and mushroomy in the nose but reveals light, fresh notes of grapefruit and melon on the palate. Its structure is open and dynamic, its body light, its finish crisp and clean. It complements flavorful foods like cooked Japanese food and French or new American.

Region: Shiga
Grade: Junmai
Seimaibuai: 60%
Nihonshudo: +4.0
Acidity: 1.8
Rice: Tamazakae
Yeast: Association #1401
Shubo Method: Sokujo
Pressing: Fune
Filtration: Filtered to remove small particles
Pasteurization: once

Shichi Hon Yari Shizuku Junmai Daiginjo

Tamazakae is highly polished, and slowly fermented at lower temperature. Only let it dropped by gravity after fermentation. Only small amount can be collected by this pressing method, and this is a limited item. Clear and well balanced sake because no pressure is added when pressed. Serve slightly chilled. Drink this sake by itself is good as well as having it with lightly prepared food.

Region: Shiga
Grade: Shizuku Junmai Daiginjo
Seimaibuai: 45%
Nihonshudo: +4.0
Acidity: 1.8
Rice: Tamazakae
Yeast: Association #1401
Shubo Method: Sokujo
Pressing: Shizuku
Filtration: Filtered to remove small particles
Pasteurization: once

Shichi Hon Yari Nigori Junmai Ginjo

CROPPED_Shichi jungin nigori 720


This small-production “nigori,” or unfiltered sake is bursting with notes of pineapple, papaya and coconut. It is bright and lively with fresh mouth feel. It should be served chilled and complements a cheeseburger and fries, spicy Asian food and chocolate desserts.

Region: Shiga
Grade: Junmai Ginjo
Seimaibuai: 60%
Nihonshudo: -4.0
Acidity: 1.9
Rice: Tamazakae
Yeast: Association #1401
Shubo Method: Sokujo
Pressing: Fune
Filtration: None
Pasteurization: once

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