Japan Yamanashi Meijo

Yamanashi Meijo - Shichiken - Junmai Ginjo

Yamanashi Meijo - Shichiken - Junmai Ginjo - 72cl - Onshore Cellars
Japan Yamanashi Meijo

Yamanashi Meijo - Shichiken - Junmai Ginjo

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A sake on fruit notes of raisin, green apple and pineapple. It is powerful and has a beautiful structure. The fresh finish beautifully evokes citrus. Its freshness is typical of the wonderful work of Yamanashi Meijo brewery, primarily through long fermentation at low temperature.
Type:
 Sake
Country:
 Japan
Producer:
 Yamanashi Meijo
Serving temp:
 Cold
ABV:
 15%

Local Delivery

We have a fleet of vans that deliver throughout the French and Italian Riviera, rates calculated based on distance at cart stage. Option to book time and date.

For deliveries further afield, please call for a quote:  +33 4 65 84 99 51

France / Monaco

1 - 2 working days delivery in France, for orders placed before 2pm.

Options for couriers and drop off points available at checkout.

EU - Mainland

1 - 3 day delivery throughout mainland EU, for orders placed before 2pm. Allow an extra day for islands. 

Options for couriers and drop off points available at checkout.

Rest of the World

Please call for a quote:  +33 4 65 84 99 51

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Behind the bottle

Yamanashi Meijo

Yamanashi Meijo
Yamanashi Meijo's brewery is located at the foot of the Japanese Alps, north of Yamanashi Prefecture on the island of Honshu. It was founded in 1750 by the descendant of a long line of brewers who were originally...
Yamanashi Meijo's brewery is located at the foot of the Japanese Alps, north of Yamanashi Prefecture on the island of Honshu. It was founded in 1750 by the descendant of a long line of brewers who were originally settled in the Nagano area. Mr. Kitahara, then the seventh generation of the family, discovered water of exceptional quality in the heart of the Hakushu locality. He decided to move there to establish his own brewery. This pure water comes from the melting snows of Mount Kai Komagatake, whose summit is over 2900m high. It feeds the region's springs after being slowly filtered through the granite rock, thus taking up minerals that are essential for the production of sake.
Yamanashi Meijo
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