it must be sold as regular sake ( futsushu) even though the base sake might have otherwise qualified as junmai (no added alcohol) or ginjo (made from highly polished rice). It is also worth noting that carbon dioxide is considered an additive, so this kind of sparkling sake cannot be sold as specially-designated-sake ( tokutei meisho shu), i.e. If a nigori sake has not been pasteurized and still contains active yeast in its sediment in the bottle, it is called kasseishu the sake equivalent of vin bourru/Federweisser. Their sparkling nigori sake is bottled while the fermentation is still active, which creates fine bubbles. They were the first brewery to make (or rather, re-invent) cloudy sake after it had been prohibited for a long time. In fact, although Ichinokura Brewery is credited with inventing the first sparkling sake, Masuda Tokubei Shoten from Kyoto should also be mentioned. Similarily, nigori sake, which is only filtered very roughly and therefore contains tiny rice particles and yeast cells that give it a cloudy appearance, is often lightly sparkling. This sake is slightly effervescent, but not really sparkling like a Champagne. That’s because a small amount of carbon dioxide from the fermentation made its way into the bottle before it could dissipate. If you’ve had a chance to try very fresh, unpasteurised sake (such as newly-pressed shiboritate at the start of the season), or a very carefully bottled muroka nama genshu (unpasteurised, undiluted and unfiltered sake) from a brand like Kaze no Mori, you may have noticed a pop! when you opened the bottle and a slight effervescence on your tongue. If the sake is handled very carefully and bottled quickly, it is possible to trap some of that CO₂ in the bottle. Yeast converts sugar into alcohol and carbon dioxide - which is the gas that makes the bubbles. Especially that last category has seen some interesting developments in the past few years.Ĭarbon dioxide is a natural byproduct of the fermentation. The range includes sweet fizzy drinks with low alcohol content (5–7%), fresh and unpasteurised cloudy sakes, as well as a growing number of ambitious breweries that strive to produce dry and complex sparkling sake that can stand up to Champagne and other sparkling wines. Today, many types of sparkling sake are available, although only about a tenth of breweries in Japan have a sparkling sake in their lineup. The name Suzune refers to the tingling sound the small bubbles make in the glass. This led first to the development of a refreshing low-alcohol sake and then the first sparkling sake, Suzune. Inspired by these beverages that challenge our perception of what beer or wine can be, he wanted to create a new kind of sake that could transcend the established stereotypes at a time when sake was still seen as old-fashioned. It is served, like beer, in small mugs, not wine glasses. In Vienna he then experienced the seasonal tradition of Federweisser (or Sturm as they say in Austria): Fresh low-alcohol wine that is still fermenting and therefore cloudy and fizzy. In Belgium, he first tasted lambic beer that is very acidic and only mildly effervescent – more vinous and very different from the dry and refreshing lagers that are popular in Japan. In the 1980s, the president of Ichinokura, Kazuo Suzuki, went on a trip around Europe. The story behind the first sparkling sake “Suzune” Radically different from the stereotypical sake of the 1990s, it was marketed to appeal to a new generation of independent urban women and is still one of the most popular sparkling sakes in Japan. Their “Suzune” is a slightly turbid, light and off-dry sake. It would also be tasty with a sweeter entree dish like teriyaki.Ichinokura in Miyagi Prefecture was the first brewery to produce a sparkling sake in 1998. I also like this sake because it could be paired with many things, both sweet and savory! I think it would go well with a light cake like Angel Food Cake. If you enjoy a mild Riesling I think you’ll like this, it’s a great drink for a warm day or to enjoy after a heavier meal. I haven’t had much sparkling sake and found it quite enjoyable! Sometimes I find sake overpowering, but Awe Yuki was light, sweet and of course bubbly. This Awa Yuki sake is made by the Hakutsuru company and it looks like this company makes several varieties. Last week I was at Uwajimaya and came across this Sake on display for just $5.99! At that price, I figured I didn’t have anything to lose. Today I’m doing something a little different and sharing some sake I tried. Don’t Judge Me Mondays: Awa Yuki Sparkling sake
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