An exciting collaboration between world-famous Chef Alain Ducasse, Gérard Margeon – Chef Sommelier at Ducasse Paris – and Yamanashi Meijo, makers of Shichiken sake. Shichiken Alain Ducasse Sparkling was born in 2021.
Inspired by a the synergies between the Mediterranean and Hakushu in Yamanashi Prefecture, sommelier Gérard Margeon passed an idea of flavour and character to Yamanashi Meijo – it was up to them to turn that into a reality. This was a responsibility they took very seriously and by using a base liquid of Kijoshu, aging it in sherry casks and then putting the resultant liquid through a Champagne-style second fermentation to create fine and luxurious bubbles, they arrived at Shichiken Alain Ducasse Sparkling.
On entering the glass, it blooms with a pronounced floral and fruity nose of wild strawberry, brioche, pear, peach and yogurt. It is charming, with large & opulent bubbles, silky-smooth, lively and tangy with a mild sweetness. Medium-bodied, sophisticated with refreshing acidity; elegant & refined.
Food pairing suggestions include melon & prosciutto, white fish in butter sauces, egg, truffle, caviar.
FOOD PAIRINGS
melon & prosciutto, white fish in butter sauces, egg, truffle, caviar
MASTER SPECS
12%
Hitogokochi
An exciting collaboration between world-famous Chef Alain Ducasse, Gérard Margeon – Chef Sommelier at Ducasse Paris – and Yamanashi Meijo, makers of Shichiken sake. Shichiken Alain Ducasse Sparkling was born in 2021.
Inspired by a the synergies between the Mediterranean and Hakushu in Yamanashi Prefecture, sommelier Gérard Margeon passed an idea of flavour and character to Yamanashi Meijo – it was up to them to turn that into a reality. This was a responsibility they took very seriously and by using a base liquid of Kijoshu, aging it in sherry casks and then putting the resultant liquid through a Champagne-style second fermentation to create fine and luxurious bubbles, they arrived at Shichiken Alain Ducasse Sparkling.
On entering the glass, it blooms with a pronounced floral and fruity nose of wild strawberry, brioche, pear, peach and yogurt. It is charming, with large & opulent bubbles, silky-smooth, lively and tangy with a mild sweetness. Medium-bodied, sophisticated with refreshing acidity; elegant & refined.
Food pairing suggestions include melon & prosciutto, white fish in butter sauces, egg, truffle, caviar.
Out of stock
Food
Food
Fragrant
Special
5-10°C, 10-15°C
FOOD PAIRINGS
melon & prosciutto, white fish in butter sauces, egg, truffle, caviar
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