Think of this as a pet-nat sake. Naturally bubbly from fermentation, this sake is created in the champagne method using the power of residual sugars. This results in a delicious blend of flavors: refreshingly fine bubbles, slightly textural from the ori (sediment), and a satisfying minerality in the finish. Very elegant and refined, indulge in this bottle for a daytime picnic in the park or for a special occasion.

Features

• Sparkling Junmai Ginjo Origarami
  
• Seimaibuai (rice kernel remaining): Undisclosed 55%, SMV -49
• Brewed in Nagano, Japan at Miyasaka Brewery
• Suggested Temperature: chilled
• 11% ALC/VOL
  
• 24 fl oz (720ml)