Sparkling Sake

Kura Master 2020 Gold Prize
Kura Master 2021 Gold Prize
Milano Sake Challenge 2022 Double Gold Winner
Kura Master 2023 Platinum Award

Rice suitable for sake brewing from Tottori Prefecture is brewed using spring water from the Chugoku Mountains, and the natural bubbles naturally created by the yeast through secondary fermentation in the bottle, the faint flavor of the rice, and the clear and refreshing aftertaste without bitterness are truly worthy of being called Japanese champagne.

Sweet and juicy taste like an apple with honey.

It is a liqueur characterized by a sweet and juicy taste like an apple with honey, using 5% apple juice from Aomori Prefecture. The alcohol content is as low as 3%, and the mellow taste of sake

You can enjoy harmony with refreshing fruit juice.

Gekkeikan Horodoke Peach Sake is made with Sake from Kyoto and fresh peach juice from Yamanashi Prefecture. It’s refreshingly fruity with hints of sweetness. Easy drinking with low alcohol.

It is a Japanese-style liqueur that uses 2% of Tochigi Prefecture’s fruit juice, with a fresh aroma, gentle sweetness, and juiciness of the fruit. The alcohol content is as low as 3% and easy to drink, and the mellow taste and refreshing taste of sake

You can feel the harmony with the fruit juice.

Hakkaisan Clear Sparkling “AWA” is made using a secondary in-bottle fermentation to create a clear and elegant sake. It has a lovely fruity aroma and refreshing taste that is rounded out a gentle sweetness and crisp finish. Hakkaisan Clear Sparkling “AWA” is the perfect sake to toast any occasion.

A sparkling sake with a savory toasty aroma, honey acidity, gentle grapefruit acidity and fresh bubbles to bring out the flavor. Second fermentation in tanks makes natural and minute bubbles float in this Junmai Daiginjo.

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.

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.

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.

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.

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.