Sparkling Sake
Sparkling sake is a type of Japanese sake that is effervescent, similar to sparkling wine or champagne. In Japanese, it is called スパークリング日本酒 (“Sparkling Nihonshu”) or 泡酒 (“Awasake”). Like sparkling wine or champagne, sparkling sake contains carbon dioxide, which creates the characteristic bubbles. Sparkling sake can be thought of as the sake version of champagne or sparkling wine.
Mio Clear Sparkling Sake 300ml
Sho Chiku Bai Shirakabegura MIO <CLEAR> is a less sweet type of MIO. Refreshing, fruit and unique sweet aroma. Crafted in the traditional brewing style, with only rice, water and Koji. The lively aroma of apple and fruit ushers in a mellow sweetness followed by a refreshing clean finish.
Mio Clear Sparkling Sake 750ml
Sho Chiku Bai Shirakabegura MIO <CLEAR> is a less sweet type of MIO. Refreshing, fruit and unique sweet aroma. Crafted in the traditional brewing style, with only rice, water and Koji. The lively aroma of apple and fruit ushers in a mellow sweetness followed by a refreshing clean finish.
Mio Sparkling Sake 300ml
Takara’s Shochikubai Shirakabegura Mio (澪) Sparkling Sake is made of only rice, kōji, and water. It is uniquely refreshing, fruity, and balanced with crisp acidity. The character 澪 (mio) evokes images of the delicate foam emerging in a ship’s wake, this sparkling sake is a light refresher representing a new wave of Japanese sake.
Mio Sparkling Sake 720ml
Takara’s Shochikubai Shirakabegura Mio (澪) Sparkling Sake is made of only rice, kōji, and water. It is uniquely refreshing, fruity, and balanced with crisp acidity. The character 澪 (mio) evokes images of the delicate foam emerging in a ship’s wake, this sparkling sake is a light refresher representing a new wave of Japanese sake.
Dassai 45 Junmai Daiginjo Nigori Sparkling 360ml
This coarsely filtered sparkling sake is made at a brewery tucked in the mountains in the western-most region of Japan’s main island. We take premium Yamada Nishiki, the undisputed “king of sake rice”, and polish it down to 45% to use only the very best part of the grain. Made through a natural fermentation process that uses only rice and koji with no help of added sugar, this sparkling junmai daiginjo is the equivalent of “brut nature”, a very rare type of Champagne.
Experience the bright aroma you can only expect from Junmai Daiginjo, the quality of sweetness you can only get from Yamada Nishiki rice, and the refreshing effervescence achieved only through in-bottle secondary fermentation process.