Yamanashi Meijo - Shichiken - Namanama Junmai

Yamanashi Meijo - Shichiken - Namanama Junmai - 72cl - Onshore Cellars

Yamanashi Meijo - Shichiken - Namanama Junmai

Size
Regular price £32.00
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  • In stock
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The unpasteurised version of Shichiken focuses with this sake on restoring intact the sensations of purity of the water at its disposal. The nose is markedly fruity, with apples and tropical fruits mingling with the lactic notes typical of this category. On the palate, there's plenty of freshness, a juicy sake that remains round and creamy. It finishes with a fine acidity and bitterness. The finish is clear, supple and light.
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.

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EU - Mainland

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

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Rest of the World

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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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