Collection: Sparkling Sakes

Sparkling sake generally has a soft, light texture, with fine bubbles and a low alcohol content. Most Japanese sparkling sakes are slightly sweet, especially those produced using the natural fermentation method. The fruity aromas of apple, pear and citrus fruit are highly appreciated in cocktails or as an aperitif.

Some sparkling sakes, such as Shichiken Shuwa or Kid Yamanokasumi, offer a drier, crisper mouthfeel, ideal for those seeking more balanced flavors. At first glance, the type of rice, the brewery (shuzo) and the process influence the product's final profile.

Sparkling sake effervescence is generally produced by natural fermentation in the bottle, using traditional sake yeasts (kobo). These yeasts transform rice sugar into alcohol and release carbon dioxide, creating the fine bubbles typical of sparkling sake.

Some Japanese breweries, such as Shichiken or Kid, use specific strains to preserve freshness, fruity aromas (apple, pear, citrus) and a light texture. This process gives the product a unique character, without the addition of external gas.

No, Japanese sparkling sake generally contains no sulfites or additives. Made from rice, water and yeast, this product relies on natural fermentation to create bubbles (as in Shichiken shuwa or Yamanokasumi).

Unlike some sparkling wines, Japanese sparkling sakes follow artisanal processes with no chemical additives, offering a pure, light, low-alcohol drink. Ideal for fans of natural sake and fresh flavors.

Sparkling sake goes perfectly with light, refined dishes. Its lively texture, delicate bubbles and aromas of apple, pear or citrus make it an excellent companion for sushi, ceviche, tartar or fresh cheeses. It also enhances fruit desserts and savory-sweet dishes.

This type of Japanese sake, like sparkling junmai or daiginjo, reveals all its freshness as an aperitif or in a cocktail, offering a new take on food-sake pairings.

Yes, sparkling sake can be used in cocktails! It's an elegant replacement for prosecco or champagne in light, original creations.

Sparkling sakes like Shichiken Shuwa or Yamanokasumi provide a smooth texture and low alcohol content, ideal for Japanese-style festive drinks. A successful product for revisiting aperitifs.

The best serving temperature for sparkling sake is between 5°C and 8°C, chilled like a sparkling wine. Served at low temperature, it reveals all its freshness, delicate aromas and fine bubbles.

This temperature also enhances its light texture and fruity notes. Ideally, serve in a flute to fully appreciate this effervescent Japanese product.