Shichiken Namanama Junmai Namazake Japanese Sake

Upon tasting Shichiken Namanama Junmai Namazake, one is immediately greeted with vibrant notes of fruit, particularly apple and tropical varieties, that perfectly integrate with subtle hints of lactic character. The sake showcases a captivating complexity that transitions into a lively mouthfeel, characterized by its freshness and juiciness. Additional flavors emerge, including touches of chestnut, dried apple, and even a whisper of crushed rosemary and lemongrass, all contributing to a layered taste experience. This sake presents a bright acidity that dances on the palate, offering youthful energy and a clean, invigorating finish that lingers, making it a sophisticated choice for sake enthusiasts.

The inception of Shichiken Namanama Junmai Namazake traces back to the dedication of Yamanashi Meijo, a brewery that has mastered the art of sake production since its establishment. The brewery's commitment to quality has fostered meaningful relationships with local farmers, ensuring only the finest sake-specific rice is cultivated within the Hokuto region. This collaboration has endured since 1999, whereby the purity of local spring water and high-quality rice has become the foundation of their celebrated sake expressions. Named 'Namanama,' meaning 'raw' or 'unpasteurized' in Japanese, this expression pays homage to the fresh and vibrant character that can only be achieved through careful consideration and traditional brewing methods. The words 'Shichiken,' translated to 'Seven Sages,' refer to the seven main peaks of the Southern Alps, symbolizing the brewery's connection to the rich cultural heritage of the area and its natural beauty.

The production of Shichiken Namanama Junmai Namazake involves a careful and traditional brewing process designed to retain the sake's fresh characteristics. The brewery begins with premium, locally sourced sake rice, polished to about 70%, ensuring that the purest elements of the grain are utilized. Following the polishing, the rice is washed and soaked to prepare it for steaming. Steaming is critical as it gelatinizes the rice starches, making them more accessible for fermentation. After steaming, koji mold is introduced, allowing for saccharification to occur, where starches convert to sugars essential for fermentation. Yeast is then added to the mixture, and the fermentation process takes place in a controlled temperature environment, preserving the delicate aroma and flavor profile. Because this sake is unpasteurized, it undergoes minimal processing, maintaining the integrity of flavors derived from the natural brewing ingredients. After fermentation, the sake is filtered and bottled without any artificial stabilizers or additives, resulting in a product that embodies the ethos of its natural surroundings.