Sake 101: What is Sparkling Sake?
Today we introduce 'Sparkling Sake’ - exciting, effervescent and elegant.
Arriving on the scene in the 1990s, sparkling sake was the result of brewers attempting to develop more innovative styles of sake to attract new audiences. To this day, it continues to pique the curiosity of Japanese and global drinkers alike.
What exactly is sparkling sake?
As a brief overview, sparkling sake, or ‘泡酒’ is exactly what it says on the label - 泡 means bubbles and 酒 translates to alcohol. Thus, it is a category of sake that has an effervescence to it. For optimal enjoyment, it can be served in a champagne glass or coupe and should be served chilled (never warm!). There is a great variety of sparkling sakes on the market today, all with uniquely different personalities. The intensity of fizz, sweetness and ABV truly does vary depending on the brand.
How is it made?
There are three ways to put the sparkle in a sake.
Carbonation - In this method, the sake is fermented, filtered and typically pasteurised before CO2 is injected into the tank under pressure. This form of carbonation can produce more vigorous, pronounced bubbles.
Secondary Fermentation in Bottle - Similar to the traditional Champagne method, a small amount of fermentable sugar and yeast is added to the finished product before bottling. The yeast consumes the sugar, producing carbon dioxide that remains trapped in the bottle, creating natural bubbles. This process often results in a more delicate, fine effervescence.
Unpasteurised Nigori - This natural method involves bottling the sake while it's still actively fermenting. The remaining sugars continue to ferment in the bottle, producing carbon dioxide naturally. This technique can lead to a softer, gentler fizz and often results in a slightly cloudy appearance due to the presence of active yeast and rice lees from coarse filtration – basically making it as fresh as it gets!
What does it taste like?
Sparkling sake can vary drastically in flavour. Typically lower in ABV than traditional sake (often 5-12%), it’s lighter in body – a canvas for everything from bone-dryness to playful fruit-forward sweetness. The effervescence also serves to lighten the body, offering a refreshing counterpoint to traditional sake’s umami depth. On the palate, you can expect vibrant notes of green apple, citrus, and peach, which can be enhanced by a creamy nigori-like texture in bottle-fermented styles. Dryer sakes lean towards crisp, mineral-driven profiles with an additional freshness, while sweeter versions burst with fruity lychee, melon, or lemon sherbert.
Where can I buy sparkling sake?
Mai
First and foremost, we offer a fantastic Sparkling Rosé, produced using the carbonation method at Yonetsuru Brewery in the snowy regions of Yamagata. This sparkling sake possesses a unique characteristic rarely seen in the world of sake: a light pink colour. It also offers a well-integrated mousse and a soft and fruity sweetness with notes of plums, strawberries and cream - the perfect sip on a sunny day!
The Sparkling Sake Brewery
Brewed in the heart of Cambridgeshire, this brewery prides itself on being the only brewery in the world focusing solely on producing sparkling sake. They utilise secondary fermentation in the bottle to produce their fizz, released in four batches per year. Their products reflect seasonality, so keep an eye on their website for the next release.
Yutaka
Yutaka is an online shop specialising in authentic Japanese ingredients and beverages. Amongst their products, they sell Mio, the iconic sparkling sake by Takara Brewery, which was responsible for the widescale global recognition of this style. With 5% ABV and an approachable sweetness, this one is great for both sake newbies and long-time fans!
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Though relatively new to the industry, there’s a world of flavour and personality to explore with sparkling sakes. For a unique and refreshing twist on traditional celebrations, why not try this different genre of fizz?
