Established in 1875, Shichida Sake is created by Tenzan Shuzo in Saga on the southern island of Kyushu. Current owner Shichida san is 6th generation, and they have been growing their own rice since 1998, and use 70% local rice in their Sake.
Shichida is operated by Asuka's uncles family.
Whilst respecting tradition, they bring a modern approach to the production of their Sake. Unlike the northern parts of Japan, it does not get too cold in winter. Their technique of Sake making is different as a result. They use the relatively warmer temperature to their advantage and carefully manage the fermentation process and duration. They also use a combination of sake yeasts to make their own style.
Their goal is for their sake to have a clean mouth feel with deep flavour, lots of umami and elegant acidity. The water in this region is famously clean, contains no iron by high in calcium and magnesium and is sourced from Gion River (which their brewery faces), and from a local waterfall which is ratedin the Top 100 waterfalls in Japan for water quality.
Shichida’s house style is juicy and full flavoured with good structure. They do not use a charcoal filter process for their sake so deep flavours remain in Sake and the bold structure comes from the local mineral water.