Shichiken Spirit of Hakushu | UENO GOURMET GmbH

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Spirit of Hakushu

€70.00 *

Content: 0.72 l (€97.22 * / 1 l)

Prices incl. VAT plus shipping costs

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Bottle Size: 720ml
Category: Sakekasu (sake marc) Honkaku Shochu
Ingredients: sake marc (rice)
Alcohol: 37%
SS43-07

For this shochu, SHICHIKEN distills sake lees, a byproduct of the sake production process. The... more

七賢 Shichiken Spirit of Hakushu

For this shochu, SHICHIKEN distills sake lees, a byproduct of the sake production process. The resulting shochu is carefully aged for 3 years in Suntory whiskey barrels at the Hakushu distillery. The refreshing ginjo aromas from the sake lees acquire fruity and deeper notes through maturation, and the taste becomes multi-layered and complex. Aromas of apple brandy, malt, butterscotch and caramel apple. The taste of this shochu is reminiscent of apricot and is full-bodied and rich. We recommend enjoying this shochu on the rocks, with soda or in cocktails.

Since the sake lees contains concentrated rice nutrients after distillation, it is used as feed for Wagyu beef in Yamanashi Prefecture. This relieves the financial burden on cattle farmers and further improves the quality of Wagyu beef.

Item number: SS43-07
Bottle Size: 720ml
Prefecture: Yamanashi
Ingredients: sake marc (rice)
Destillation: pot still, vacuum
Ageing: 3 years in a Hakushu whisky barrel
Alcohol: 37%

Item number: SS43-07
Bottle Size: 720ml
Alcohol: 37%
Prefecture: Yamanashi
Food suggestion: BBQ, After Dinner Drink
Category: Sakekasu (sake marc) Honkaku Shochu
Ingredients: sake marc (rice)
Destillation: pot still, vacuum
Ageing: 3 years in a Hakushu whisky barrel

Producer: 七賢 shichiken

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.

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