Fine bubbles from secondary fermentation in the bottle

Smooth and silky sake using water drawn from a subterranean river of the Southern Alps.

Spirit aged in whiskey casks using sake lees with an exquisite aroma

Skincare brand COJIE using all-natural koji sugar, a product of the sake rice fermentation process

Collaboration with the master of French cuisine

Contact

Language :
Japanese / Chinese

About

Company philosophy

Benefits for all four parties

Shichiken’s philosophy

Sellers, buyers, and society. We add water to the mix to the benefit of all four parties.

I. Seller

Ourselves. We aim to keep producing outstanding sake of which our employees can be proud.

II. Buyer

Our customers. We want our customers to feel a sense of relaxation, elegance, and joy when they taste our sake. We hope to take the taste of sake to as many people as possible.

III. Society

The families of our employees, our partner companies, and the local community. By generating employment and supporting the local community, society will appreciate our company.

IV. Water

The essence of our sake. Through sustainable practices, we will maintain the quality of Shichiken’s sake and pass on this natural bounty to future generations.

Philosophy-based Activities

People who work together are the treasure

At Shichiken, we value the people who work with us. For example, one of the benefits we offer is the provision of sake every two weeks. We want the people closest to us to be Shichiken fans and to always keep their palates sharp.

Daigahara-shuku Market

Daigahara-shuku, where Shichiken is located, once flourished as a post town on the Koshu Kaido. Daigahara-shuku Market is held every year in October. For the past 20 years, Shichiken has supported this event as an opportunity for the local community to come together and for people from Yamanashi and beyond to get to know Daigahara.

Kura Festival

Once a year, Shichiken holds a sake brewery festival for local residents and Shichiken customers. In addition to sake, vegetables and processed products are also sold, providing business opportunities for the local farmers.

Efforts to reduce CO2 emissions

In 2018, the fuel for the boiler was changed from heavy oil to LP gas. Electricity is generated by Yamanashi Prefecture-owned hydroelectric power. By replacing our energy with renewable energy, we have reduced our annual CO2 emissions by 510 tons.

Preservation of the Ojiro River

Shichiken has a well located within the brewery that draws water from Mt. Kaikoma. From the fees collected when we provide this water to our customers, we donate to Hokuto City’s environmental preservation fund. Every summer, we clean up the Ojiro River and conduct other activities to preserve the river.

Circular sake-making

Spirits are extracted from sake lees which are then used as feed for Japanese cows. The compost from the cows is used to grow rice. All food scraps from the restaurant are also composted. Thus, Shichiken is aiming for sustainable sake production by recycling as much as possible.

Gravel picking

Since the Taisho Era (1912–1926), when Meiji Jingu Shrine was built, the gravel for the main shrine of Meiji Jingu Shrine has been quarried in Hakushu, where Shichiken is located. This quarrying event is an opportunity to take hold of the granite and fully appreciate how it produces soft and gentle natural water.

Dedication to Yokote Komagatake Shrine

Every year in October, at the beginning of the brewing season, Shichiken holds a prayer ceremony at Yokote Komagatake Shrine to express our gratitude to Mt. Kaikoma for providing us with water, which is indispensable for Shichiken. We also donate sake and sake lees, which are then used to make amazake to be offered to the shrine visitors on New Year’s Day.