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
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Alain Ducasse Sustainable Spirit
Imbued with the essence of Hakushu, Sustainable Spirit is inspired by Nature and crafted with Franco-Japanese artistry
Imbued with the essence of Hakushu,
Sustainable Spirit is inspired by Nature and crafted with Franco-Japanese artistry
Crafting a Culinary Culture for the 21st Century: Shichiken & Alain Ducasse
The intertwining philosophies of Japan and France, where tradition meets innovation, weave a tale of a distilled spirit, redolent of the aromatic essence of sake lees, and inspired by the abundance of Hakushu.
As we journey towards a sustainable future in harmony with nature,we proudly present to the world Sustainable Spirit, a testament to sake brewing’s innovative future.
Concept Movie
A Modern Sustainable Story
Since its founding in 1750, Shichiken has embraced the natural bounty of Hakushu.
Throughout his career, culinary maestro Alain Ducasse has centered nature in his craft.
By distilling the alcohol with the splendid aroma contained in the sake lees, which is produced during the sake brewing process,
and barrel-aged at Suntory Whisky Hakushu Distillery, where pristine waters flow, Sustainable Spirit is unique in the world.
The sake lees is a by-product generated during the process of making sake, which was once highly valued as a seasoning in traditional Japanese cuisine. However, with changing times, its demand has decreased, and large quantities of sake lees have been treated as industrial waste.
Shichiken saw the current situation of discarded sake lees as an opportunity to explore its hidden potential and succeeded in transforming them into shochu (spirits) using a rare method in the industry.
Shichiken emphasizes the refreshing aroma of Ginjo sake, and matures it in the whiskey barrels to create mellowness.This results in a multi-layered and complex flavor, elevating the overall taste profile.
The nutrient-rich post-distillation sake lees, are used to nourish Yamanashi Prefecture’s renowned Wagyu cattle, whose compost in turn enriches the soil of the rice fields, where plump grains are carefully polished for sake brewing.
The gentle rhythm of this cycle is designed to preserve and safeguard Hakushu’s pristine waters. The sustainable philosophy of tradition and innovation that binds Shichiken and AlainDucasse promises a future of coexisting with nature through the art of brewing.
Chef Alain Ducasse
Earlier this year, I visited the foothills of Mount Kaikomagatake, a place known for its exceptionally pure water. During my trip to Yamanashi, I had the opportunity to taste this spirit as it came out of the barrel for the first time.This collaboration is, above all, a story of people, respect, and craftsmanship. These are the three pillars of this spirit for me.
President Tsushima Kitahara
We have once again decided to collaborate with Mr. Alain Ducasse, who shares our philosophy on the concept of SDGs and concern for the global environment.We are dedicated to initiatives that focus on the growth of sustainable food culture, with a specialization in Japanese sake.At Shichiken, we cherish tradition while never forgetting the word ‘innovation’. We want to share the pure waters of Hakushu with everyone. To achieve this, we are committed to adopting brewing methods that maximize its quality and ensuring that we deliver Shichiken to our customers.
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