Winemaker Notes
Sparkling sake made through secondary fermentation in bottle. Toji Miho Imada uses a little white koji in this sake, resulting in citrus notes and refreshing finish.
Crisp notes of lemon-lime and apple aromas with a soft, frothy finish.
Pairs well with seafood. Try with oysters, shellfish, or fruit-based desserts.
Sparkling saké, or "awa-zake," is an increasingly popular category due to its refreshing, lighter flavor profile and lower alcohol content. Sparkling saké is most commonly Ginjo or Daiginjo grade and can gain its effervescence through different methods. The easiest method is by injecting carbon dioxide to finished saké, or carbonation. The other method is natural fermentation, which allows secondary fermentation to occur by sealing the saké with the live yeast and koji in tank or in bottle, keeping carbon dioxide inside to create bubbles in a similar fashion to sparkling wine or Champagne. While a wide array of sparkling saké styles exists, it is a great place to start for saké beginners.
The introduction of the waterwheel in the 17th century, which eliminated the need for the manual polishing of rice grains, allowed Japan to begin producing saké at an industrial level for its greater population. Today Japan remains at the cutting edge of technology in its brewing practices. However, the traditional methods of handcrafted, artisanal saké remain alive in smaller and often family-owned breweries. Many of these showcase local ingredients and focus on microclimates to make what is known as ‘jizake,’ or regional saké.