Shichida Recipe

1. Chill the bottle

Place the bottle of Shichida Junmai in the refrigerator for at least 2–3 hours before serving; it is best served well-chilled (about 8–10°C / 46–50°F). If you need to chill quickly, place the bottle in an ice bucket with cold water and ice for 15–20 minutes.

2. Decant and measure

If the bottle has sediment or you prefer a cleaner pour, gently tilt the bottle and pour into a carafe. Measure approximately 1 cup (240 ml) per two people as a reference; adjust depending on guests. Avoid vigorous shaking—Junmai is delicate and benefits from gentle handling.

3. Serve temperature

Serve chilled in small sake cups (ochoko) or a wine glass to amplify the apple and honey aromatics. If using ice, add 2–4 cubes to a carafe or glass for an iced-style serve, keeping in mind dilution will soften the profile and increase perceived acidity.

4. Prepare sashimi

Keep the white fish very cold. Using a sharp knife, slice 6 oz of fresh white fish into thin sashimi slices (about 0.2 in / 5 mm thick). Arrange neatly on a chilled plate, leaving room for garnishes.

5. Plate ikura and daikon

Spoon 2 tablespoons of ikura into a small spoon or small dish and place on the plate beside the sashimi. Add 1 tablespoon of finely grated daikon next to the fish; the mild spice and moisture complement the Junmai's acidity and smooth apple notes.

6. Garnish and condiments

Place 2 shiso leaves near the sashimi for aroma. Put 2 teaspoons of light soy sauce in a dipping dish and 1 teaspoon of wasabi either on the plate or offered alongside so diners can adjust heat. Offer 2 lemon wedges for those who want a light citrus lift—use sparingly to preserve the sake's balance.

7. Optional sides

Serve small portions of pickled cucumber to refresh the palate between sips and a half-cup bowl of steamed rice if you want a heartier accompaniment. These help highlight the Junmai's rice-driven profile without overpowering its delicate apple and honey notes.

8. Tasting suggestion

Begin by smelling the chilled sake to appreciate the apple and honey aromatics. Take a small sip of sake, then taste a piece of sashimi with a touch of ikura and daikon. Alternate sips and bites to experience how the Junmai's mild acidity (1.8) and smooth finish interact with the fish and roe. The sake's +2 SMV (slightly dry) will enhance umami and ocean brininess.

9. Present the sake and plate together so guests can pair immediately. For communal dining, pour small amounts into ochoko frequently so the sake stays chilled and fresh. This Junmai won a gold medal at the Joy of Sake—highlight its origin (Saga) and Yamada Nishiki rice when serving.