Sparkling sake is a delightful and effervescent take on traditional Japanese sake, offering a refreshing experience similar to that of sparkling wine or champagne. This article explores what sparkling sake is, how it’s made, and the best ways to enjoy it, as well as showcasing some top sparkling sake brands.
What Is 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.
Fermentation plays a crucial role in the production of sake. During fermentation, the starch in the rice is converted into fermentable sugars, which are then converted by yeast into alcohol and carbon dioxide. The dissolved carbon dioxide in the liquid is a natural by-product of the sake brewing process.
Some unpasteurized sakes also have a slight carbonation, but this is usually a deliberate choice to emphasize the freshness of the sake and does not fall into the sparkling sake category.
How Is Sparkling Sake Made?
Sparkling sake can be categorized into four main types based on its production method, with each method offering unique characteristics.
Carbon Dioxide-Infused Type
In this gas-infusion method, carbon dioxide gas is injected into the finished sake to create the fizz. Many brands using this method have a strong effervescence and a crisp, refreshing taste. The amount of carbon dioxide injected can be adjusted, making it easy to maintain stable quality.
Like regular carbonated beverages, many products can be stored at room temperature. This method is relatively inexpensive, making it affordable and accessible in places such as convenience stores and supermarkets. The "carbon dioxide injection type" (炭酸ガス注入タイプ) differs from other methods in that fermentation has already stopped, resulting in lower gas pressure.
Secondary Bottle Fermentation Type
This type is produced by roughly pressing the fermenting mash and bottling it while the yeast is still active. The sake is not heated, allowing it to undergo further fermentation, known as secondary fermentation, in the bottle to produce carbon dioxide gas.
In the “active nigori type”, fermentation is almost finished before the unrefined sake is pressed and bottled. In contrast, in the "secondary bottle fermentation type" (瓶内二次発酵タイプ), the mash is pressed midway through fermentation, allowing the process to continue in the bottle. When alcoholic fermentation continues in a sealed bottle, the carbon dioxide gas generated increases the internal pressure. This process follows the same principle as Champagne production. In 2017, the AWA Sake Association was founded to promote this type of sparkling sake, known as "Awasake".
Secondary Tank Fermentation Type
Similar to the secondary bottle fermentation method, the secondary tank fermentation method uses high-pressure fermentation tanks instead of bottles. The sake is kept in a closed container, where the yeast continues fermenting the residual sugars, producing micro-bubbles. Before bottling, the remaining sake particles are removed from the bottom of the tank to create a clear sparkling sake.
Active Nigori Type
This type of sparkling sake is coarsely filtered during production and bottled while the yeast is still active and fermenting. It is characterized by a cloudy white color and a thick mouthfeel. The strength of the carbonation can vary depending on the progress of the fermentation in the bottle.
Depending on factors such as storage conditions, time, and room temperature, the carbonation may be so strong that the sake will pop out of the bottle. So be careful when opening! Some products have air holes in the cap to prevent explosions, and refrigeration is essential. The "active nigori type" (活性にごりタイプ) is made by filtering unrefined sake with a coarse cloth and bottling it without pasteurization or stopping the fermentation.
What Does Sparkling Sake Taste Like?
Sparkling sake is known for its elegant effervescence, which varies in intensity depending on the production method. It typically has a lower alcohol content than regular sake, around 13%-14%. Often sweet and fruity, sparkling sake is accessible to those not accustomed to drinking sake. Some varieties also have lactic notes reminiscent of cream or yogurt. In addition, sparkling sake is a delightful choice as a pre-meal drink, often containing fruity notes such as pear, apple, or white peach, as well as floral notes such as white flowers.
Similar to champagne and sparkling wine, the bubbles dancing in the glass enhance the enjoyment of the meal. With its vibrant and stylish image, sparkling sake is becoming increasingly popular for celebrations, ceremonies, and parties.
How to Serve and Enjoy Sparkling Sake
Sparkling sake, much like champagne, is best enjoyed when served well chilled. The optimal temperature is between 0°C and 10°C. The sweeter the sake, the better the balance between flavor and mouthfeel when it is well chilled.
Choosing the right glass is key to enhancing the experience. Pour and serve the sparkling sake slowly into a well-chilled champagne glass. If you notice small bubbles rising slowly from the bottom of the glass, you might also observe small scratches on the inside bottom of the glass. This visual element is pleasing to the eye and adds to the enjoyment.
For a refreshing twist, try gently adding an ice cube or two after pouring the drink into the glass. This will slightly dilute the carbonation and alcohol, making the drink more thirst-quenching and suitable even for those who are not fond of alcoholic beverages. Adding fruit can also enhance the experience. Place cut fruit of your choice, such as lime, strawberry, or peach, in a glass, and then slowly pour in the sparkling sake. This creates a stylish look and a cocktail-like feel. You can also use frozen fruit instead of ice.
How Long Does Sparkling Sake Last?
To fully appreciate the unique qualities of sparkling sake, it's important to consider both its shelf life and how to store it after opening. These key points are explained below.
Shelf Life of Sparkling Sake
Sake, including sparkling sake, typically does not have an expiration date. However, many products do include a production date, which can help you gauge how long the sake will remain drinkable.
Heat-treated sake usually has an unopened shelf life of about one year from the date of manufacture, while unpasteurized sake, known as nama-shu, has a refrigerated shelf life of about six months. Since most sparkling sake is unpasteurized, it is best to keep it refrigerated and consume it within six months.
However, "carbon dioxide-infused" sparkling sake has a relatively long shelf life, with some products recommended for consumption within more than 6 months.
Storage of Sparkling Sake
Most sparkling sake is unpasteurized, so it should be refrigerated to maintain its quality. Carbonated types can be stored at room temperature like most carbonated beverages, but they will deteriorate if exposed to direct sunlight. If you do not plan to drink the sake immediately after purchase, consider wrapping the bottle in newspaper or storing it in a cool, dark place.
Because sparkling sake contains carbonation, it should be handled carefully to avoid disturbing it. Types that undergo secondary fermentation in the bottle and active nigori types should be refrigerated, as fermentation is ongoing inside the bottle. Depending on the product and storage conditions, the sake may spew or explode, so handle it with caution.
How to Store Sparkling Sake After Opening
Once opened, sparkling sake retains its original flavor for several days if tightly corked and refrigerated in an upright position. However, like other types of sake, it will lose some of its flavor when exposed to air. Additionally, the carbonation will dissipate, so it's best to consume sparkling sake on the same day it is opened.
When purchasing sparkling sake, always read the packaging and accompanying instructions to confirm the recommended shelf life and storage conditions.
Promoting Sparkling Sake: AWA Sake Association
While many breweries and sake producers are developing new sparkling sake products to cultivate demand, there is also a movement to establish clear quality standards, improve product quality, and expand the market through joint promotion of sparkling sake. The AWA Sake Association is an example of this movement.
Founded in November 2016 by nine breweries led by Nagai of Nagai Brewery in Gunma, the AWA Sake Association has expanded to 33 member breweries as of May 2024, according to its website.
The AWA Sake Association defines "Awasake" using two sets of criteria: product development standards and quality standards.
Product Development Standards:
- Must be made from rice (pure rice, milling ratio unspecified), rice malt, and water only.
- Must use 100% domestically produced rice, graded third class or higher according to the Agricultural Produce Inspection Law.
- Must contain only carbon dioxide gas from natural fermentation during brewing.
- Must be visually transparent, with a single streak of foam when poured into a container after being uncorked.
- Alcohol content must be at least 10% ABV.
- Gas pressure must be at least 3.5 bar at 20°C, whether using secondary fermentation in a tank or bottle.
Quality Standards:
- The flavor and quality must remain stable at room temperature for at least 3 months and the sake should be pasteurized.
- Carbon dioxide gas should only be used for gas displacement in pipes and containers.
Recommended Sparkling Sake Brands
The price of sparkling sake varies significantly based on the production method. Gas-infused sparkling sake is generally the most affordable, while secondary bottle fermentation sparkling sake is more expensive due to the longer production process and the efforts involved in separating the sake lees from the sake without losing its effervescence.
The popular gas-infused sparkling sake by brewery giant Takara, Mio Sparkling Sake, is priced at around ¥1,350 in Japan for a 750ml bottle. In contrast, MUTSU HASSEN 8000 Dry Sparkling, which is made using the secondary bottle fermentation method, costs ¥6,500 in Japan.
We recommend sparkling sake made with the secondary bottle fermentation method. Some of the best sparkling sakes include:
MIZUBASHO Pure Sparkling Sake
This exceptional sparkling sake, crafted from premium A-grade Yamadanishiki rice, blends traditional sake brewing techniques with secondary in-bottle fermentation, inspired by Champagne producers. It's the brewery’s hallmark sake. Served chilled in a champagne glass, it pairs superbly with burrata cheese salad, white fish sashimi, fish roe sushi, or Thai papaya salad.
TENZAN Sparkling Dosage Zero (天山 スパークリング Dosage Zero)
A refined sparkling sake recognized by the Japan Awasake Association. "Dosage Zero" refers to an extremely dry sparkling sake produced without added sugar, using bottle fermentation similar to Champagne. It offers an opulent aroma with hints of white peaches and yogurt. The delicate, soft texture and dry finish highlight the pure taste of rice, while the fine bubbles provide perfect balance. Best served in a sparkling wine glass at around 5-10°C, it pairs splendidly with cod tempura, asparagus wrapped with prosciutto, aqua pazza, and fried prawns.
MUTSU HASSEN 8000 Dry Sparkling (陸奥八仙 8000 Dry Sparkling)
This Junmai sparkling sake is crafted using the Champagne method, adhering to the rigorous standards set by the AWA Sake Association. Utilizing equipment imported from Champagne, France, and employing bottle fermentation, it yields a remarkably creamy, smooth dry sake. It features a soft floral aroma complemented by delicate, naturally occurring bubbles. The sake is dry by design, with a comforting creaminess and lively effervescence. Its refined citrus flavors are delightful on the palate. Best served in a sparkling wine glass at around 0-5°C, it pairs excellently with caprese with tomato and cheese, shrimp fritters, grilled squid intestines, goat cheese, mozzarella, pasta with cream sauce, and raw sea urchin.
HAKKAISAN Awa Clear Sparkling Sake
"Awa," meaning "bubbles" in Japanese, is created through secondary fermentation inside the bottle, akin to traditional Champagne. After pouring, it is crystal clear, with small bubbles and delicate aromas. The flavor profile is vibrant and refreshing, with an elegant sweetness. This sake pairs beautifully with smoked salmon tartare, oil-marinated raw oysters, or delicate pastries.
Conclusion
Sparkling sake offers a unique and elegant drinking experience, blending traditional Japanese brewing techniques with the effervescence of sparkling wine or champagne. With a variety of types and flavors to choose from, there's a sparkling sake for every palate. Whether you're celebrating a special occasion or simply exploring new flavors, sparkling sake is a delightful and refreshing choice worth raising a glass to.
