Synonymous with the Shichida name is a set of four limited release, unpasteurized sake, each using one of four sake rice varieties – Yamada Nishiki, Yamadaho, Omachi, and Aiyama – and all polished at 75%. When the yields of Yamadaho are greater, this particular one is brewer more regularly. As a parent variety to the more prevalent Yamada Nishiki, this grain possesses a rigid, somewhat primal quality that creates an exciting flavor profile.
Within sake production, three terms are used to distinguish between stages in the pressing process: Arabashiri for the first portions, and Seme for the last, leaving Nakadori to refer to the most pure and prized portion drawn off during the height. Presenting a luscious ginjo-style aroma, mellow and elegant sweetness, and a glossy texture that permeates through the whole length, it seems to bring time to a stand-still. Delicate and refined to the utmost.