七賢 Shichiken Hakushin - White Core

€295.00

Content: 0.75 Liter (€393.33 / 1 Liter)

This product will be released on 5 November 2025

Product number: SS44-07

Alcohol: 16% vol.
Bottle Size: 750ml
Category: Junmai Daiginjo ⓘ
Rice: Yumesansui (27%)
Prefecture: Yamanashi
Drinking temp.: chilled (10-15°C)
Item number: SS44-07
Ingredients: Water, Rice, Koji-Rice
Food pairing: Cooked / Grilled Fish & Seafood, Noodles, Dough & Street Food, Poultry, Sushi, Raw Fish & Seafood, Vegetarian – Mild, Creamy, Umami

Shichiken Hakushin - White Core

Hakushin is "Champion Sake"—the highest award of the 2025 International Wine Challenge (IWC). With the aim of reflecting the purity of the Kaikomagatake spring water in its flavor, SHICHIKEN has created an extraordinary masterpiece. This refined Junmai Daiginjo is brewed in a limited edition from local sake rice (Yume Sansui, 27% pol.) and aged for one year at -5°C.

This creates a distinctly pure taste that is rich, full-bodied, and silky on the palate, with delicate aromas of white peach, mango, and melon. The artfully designed bottle, decorated by Ena Furuya, reflects the majestic mountain landscape—a visual promise of the depth and nobility of this sake.

IWC Tasting Notes: Delicate and pure, with aromas of white peach and spring water, balanced by soft rice sweetness and a silky finish.

Ueno Gourmet Team Tasting Notes from 3. November 2025

Aromas of Muscat grapes, white blossoms, and a subtle Silvaner-like minerality unfold alongside notes of yellow apple, pomelo, and ripe mango. A delicate hint of yeast enriches the bouquet, while an elegant touch of bitterness adds refined structure. On the palate, this Junmai Daiginjo reveals remarkable silkiness and lightness – a perfect harmony of gentle sweetness, umami, and airy freshness. It is an extraordinary sensory journey: captivating on the nose, velvety on the palate, and lingering in a clean, graceful finish.

Perfect pairing: Oysters, scallops, sashimi, lobster, roasted cod or red mullet, pan-fried sole or pike-perch, celery purée, potato purée with white truffle, pear with Roquefort, or mango–avocado salad.

Watch the full video on Youtube

The Producer

七賢 Shichiken

The Kitahara family established their sake brewery “Onakaya” in Takato in Yamanashi prefecture at 1749. And shortly after that a new branch at Hakushu because of the water. The water of Ojiro River is one of the 100 best sources of water in Japan. The founders of the modern corporation was in 12th generation Hyogo Kitahara, and now his son Tsushima Kitahara runs the company as CEO. The brewery strives to maintain a consistent sake that has been successfully brewed for generations. They use the latest technology to further increase the quality.

More about this producer

We love Sake!

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Classification of Premium Sake

For high quality sake, rice is polished prior to processing with the goal of eliminating the bran and protein which encase the starch held at the center of the rice grain. The smaller the rice polishing ratio (expressed as a percentage of the original rice weight), the finer and more aromatic the sake. Learn more about the different classes of of Premium Sake...

About Sake Classification

Importeur: UENO GOURMET GmbH, Bahnhofstr. 7a, 61476 Kronberg