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Yamanashi Meishu is located in Hakushu Town, Hokuto City, Yamanashi Prefecture. It was founded in 1750. The first president was Mr. Kitahara Ihei. He had a special liking for the clear and sweet water of Hakushu, so he chose to brew wine there. The sake brewing has always been owned by the Kitahara family, which has been passed down to the 12th generation, and they uphold the belief of passing on Japanese culture and brewing technology from generation to generation. In 1835, in order to celebrate the completion of a new sake brewery, the nobles of Shinshu (Nagano Prefecture) specially presented an ancient screen engraved with the Seven Sages of the Chinese Bamboo Forest, hence the name "Seven Sages".

On the brewing route, Qixian was also at the forefront. In 1982, Qixian decided to give up making ordinary wine and only make specific named standardized wines with higher requirements. It also successively built new brewing facilities and invested heavily in updating brewing equipment. In 1999 (Heisei 11), the Seven Sages established the "Agricultural Corporation Daichuya" to gather local dedicated farmers to grow high-quality sake rice, while ensuring farm life and rice quality, and long-term vision to establish a permanent local sake brewing economy. Continuity coincides with the popular concept of "E.S.G." This is the name of Seven Sages' award-winning "Onakaya Junmai Daiginjo".

The current president, Mr. Tsushima Kitahara, is the thirteenth generation president. Generally, sake breweries use the Toshi system to manage internal personnel. However, Seven Sages abolished the toshi system and changed it to a member system in 2014. Mr. Tsushima Kitahara served as the president, and his brother Mr. Ryoku Kitahara served as the brewing manager. The revolutionary creation of Yamanashi Meijo is none other than sparkling Japanese sake. , began to produce various high-end sparkling sakes in 2015, especially the AWA Association's sparkling sake with secondary fermentation in the bottle. The skills of brewing sparkling wines are becoming more and more sophisticated.

The location of Yamanashi Meijo is quite close to the distillery of Suntory Group that produces Hakushu whiskey. Yamanashi Minjo also received help from the Suntory Group. The barrels used by the Suntory Group when making whiskey are borrowed, and Japanese sake is poured into the barrels, allowing the Japanese sake to absorb the aroma of the barrels, forming a richly fragrant and quite luxurious Japanese sake.

發泡清酒 | 瓶内二次發酵

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Shichiken Yamanokasumi Sparkling

HK$215.00

HK$268.00

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Shichiken Yama-no-kasumi Cloudy Sparkling Sake

Yamanashi Meijo spent five years researching and developing this sparkling sake. Like champagne, it is made using the secondary fermentation method in the bottle. When you enter the mouth, you will first feel the sweetness and umami flavor of rice, followed by a strong fruity aroma, followed by fine bubbles, and finally a slight fruity sweetness. It is worth mentioning that the wine has the Yamanashi Prefecture GI geographical label. To obtain this label, it must meet the following three conditions: use Japanese domestic rice, use eight major water systems in Yamanashi Prefecture, and use up to 10% brewing alcohol to highlight Yamanashi Prefecture. Particularly excellent water quality and terroir.

The sake brewer specially leaves a little mash (rice residue) in the liquor, which adds flavor and taste. The brewer even described it as follows: "The bubbles and rice clouds dance softly and smoothly in the glass, like floating on the Kaikogake Mountains." Like a mist.

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Shichiken Collection

Seasonal Wines

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Shichiken Junmai Hiyaoroshi 七賢純米酒冷卸

Shichiken Yamanokasumi Sparkling

HK$215.00

HK$268.00

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