This sparkling sake is tart, savory, and damn delicious. Toji Hidemichi Shibata says that he was, “inspired to make a sparkling sake with beautiful bubbles and reduced sweetness.” Looking towards Champagne production, this junmai daiginjo is bottle fermented, and you’ll notice this is made in an usu-nigori style, so it is a bit cloudy from the kasu (sake lees), which lends itself to a ricey nose, with a bit of citrus peel and celery. Try it cold with a bacon cheeseburger or with dinner at The Kebabery!
- Brewed in Wakayama, Japan by Heiwa Shuzo
- Junmai daiginjo
- Seimaibuai (rice kernel remaining): Yamada Nishiki 50%
- ABV 15% / SMV: 0 / Acidity: 1.7
- 13 fl oz (375ml)