In seeking to create a sluxury sparkling sake no one has ever accomplished we came across whisky barrels that has aged in Hakushu's seasons. Sake benefited from the same local water and Hokuto's soil nourishments echoes well to each other playing an exquisite harmony.
While brainstorming for the next product the keyword "regional" came to mind. Hokuto, Yamanshi sits at the foot of Mount Kaikoma, started with sake brewery "Shichiken" and has blossomed into a variety of alcohol breweries which is unusal in Japan. In pursuing a new flavor that utilizes fertile regional characteristics we aged sake in wine barrel, but failed.
After several trials we finally came across Suntory Hakushu Distillery whisky barrel, which benefited from the same Hakushu nourishments.
A challenge has begun using Suntory Hakushu Distillery's empty whisky barrel to establish a "sake from Hakushu that will create new value for sake". Sake and whisky, two alcohols with completely different characteristics connected through their pride for being made with Hakushu's nourishment and having the same ambition of conveying Hakushu water's beauty and flavor to the world.
The first image we had was matured sake. Since whisky is also an aged liquor, we thought will the essence of whisky barrel will be presented if we age sake in whisky barrel. However, tasting the trial batch it had a flavor that could only be created from sake, and at that moment we decided to develop a brandnew sparkling sake.
The unique manufacturing method of Shichiken's sparkling sake combined with the essence from the whisky barrels, we were able to give birth to a sparkling sake that matches Japanese people's delicate palate and sense. The sparkling sake has the refreshing sensation like forest bathing in Hakushu grove and profound maple syrup and vanilla aroma from the whisky barrel.
This is Shichiken's flagship sparkling sake taking the Japanese sake experience to new heights. As you pour into the glass, a straight line of bubbles form and glitter like stars with the rich aroma which can only be produced by rice.
Taking sake to a new elevated level separated from daiginjo while maintaining the traditional sake brewing techniques.
Once you pull out the cork the ginjo aroma floats out into your senses. As you pour into the glass, the clear and straight line of bubbles begin to form. The first impact is the sweetness of the rice and soon after the uniquely fine bubbles created through in-bottle secondary fermentation which stimulates your tongue and ends with a sweet yet dry finish. It is not only a great aperitif or toast drink, but its profound flavor derived from rice also makes it excellent pairing drink with various type of cuisines regardless of Japanese or Western delicacies.
For in-bottle secondary fermentation sake lees were added for fermenting and normally there will be lees remaining in the bottle, but champagne generally is clear type where the lees were removed. That is how we developed the crystal-clear sparkling sake "Hoshi no Kagayaki" using the same manufacturing method as champagne where lees are removed (disgorgement) giving it a clean and dry finish.
While leveraging the traditional sake brewing techniques, this bottle challenges the possibilities of Japanese sake. The sediments dance around like a thin layer of mist fine bubbles and fruity ginjo aroma created from the in-bottle secondary fermentation. Please experience this brand-new delicious flavor from Shichiken.
For wine since grapes contain sugar only yeast is needed to carry out fermentation. However, sake does not contain sugar, it is necessary to produce koji that will provide enzyme and create sugar. Furthermore, we could never accept simply adding sugar, so we confronted this challenge and through numerous failures, we were able to create "Yama no Kasumi".
"In-bottle secondary fermentation" is the technique of yeast fermentation within the bottle and sugar is then decomposed into alcohol and carbon dioxide is naturally created within the bottle. This allows the creation of unique fine bubbles with good retention, an elegant feeling on the tongue and a rich flavor felt throughout the mouth.