Collection: Sparkling Sakes

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

Some sparkling sakés, like Shichiken Shuwa or Kid Yamanokasumi, offer a drier and livelier palate, ideal for those seeking more balanced flavors. At first sniff, the type of rice, the brewery (shuzo), and the process influence the final profile of the product.

The effervescence of sparkling saké is generally produced by natural bottle fermentation, thanks to traditional saké yeasts (kobo). These yeasts transform the rice sugar into alcohol and release carbon dioxide, creating the fine bubbles typical of sparkling sakés.

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 adding external gas.

No, Japanese sparkling sake generally contains neither sulfites nor additives. Made from rice, water, and yeast, this product relies on natural fermentation that creates the bubbles (as in Shichiken’s shuwa or Yamanokasumi).

Unlike some sparkling wines, Japanese sparkling sakes follow artisanal processes without chemical additives, offering a pure, light, and low-alcohol drink. Ideal for lovers of natural sakes and fresh flavors.

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

This type of Japanese sake, such as sparkling junmai or daiginjo, reveals its full freshness as an aperitif or in a cocktail, offering a new perspective on food and sake pairings.

Yes, sparkling sake can be used in cocktails! It elegantly replaces prosecco or champagne in light and original creations.

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

The best serving temperature for sparkling saké is between 5°C and 8°C, well chilled like a sparkling wine. Served cold, it reveals its full freshness, delicate aromas, and the finesse of its bubbles.

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