This sparkling sake undergoes secondary fermentation in the bottle, beautifully combining brewing techniques of shochu and wine with those of sake in its preparation.
Alcohol content: ≥11% and <12%
Volume: 720ml
Quality of sake
This sparkling sake is a symphony in a glass, with the delicate effervescence of in-bottle secondary fermentation guiding a refreshing medley of green apple, pear, white peach, freshly steamed rice, creamy yogurt, and a mushroom-like note that enhances the experience of complexity. These vibrant flavors come alive with creamy bubbles and firm acidity, culminating in a crisp, slightly dry finish and a clean, elegant aftertaste.
Technology
We used apple acid-producing yeast and white koji, which is traditionally used in shochu production, to achieve a crisp, acidic sake quality. The sake’s delicate, crisp effervescence is the result of thorough secondary fermentation and sediment removal in the bottle.
Story
We have taken the enjoyment of Japanese sake to new heights by incorporating the cutting-edge brewing technology of Ajimu Sparkling Wine, released in 2006, into our existing junmai sparkling sake.In addition, we have applied our koji-making expertise, honed through the production of our premium shochu “IICHIKO,” and put it to work to ensure the absolute quality of our sake. Production of this new product began in 2023.
Lot
This batch contains floating (precipitating) yeast and raw material-derived sediment, but please do not worry - there are no quality issues! * The sediment has been increased to activate secondary fermentation in the bottle, and it is removed while the sake is in a slightly cloudy state to retain the umami of the yeast and other components.
■Characteristics of the Batch and Special Features [Raw Materials and Raw Material Processing] We set the soaking water content to 1% higher than the previous batch (132%) to improve rice solubility.
[Fermentation] ○ Primary fermentation The rice dissolved well and yeast activity increased, so the amount of additional water was reduced. The fermentation period was extended by one day to 18 days to increase yeast activity during the initial fermentation stage. This increased yeast activity during the initial stage, and then fermentation was continued at a lower temperature (11°C) to bring out the fruit aroma. In addition, increasing the fresh koji acidity enhanced the product’s acidity, resulting in a crisp aftertaste. ○ Secondary fermentation (in the bottle) Fermentation was conducted at a constant temperature of 17°C for 104 days to increase gas pressure.
■Tasting comment (Nov. 2024) The secondary fermentation in the bottle produces a fine, creamy foam, a slight haze, and a yellowish color. On the palate, green apple and citrus aromas spread through the mouth, followed by a yogurt-like flavor, and a crisp acidity and richness reminiscent of wine or cider. Pair with appetizers such as Caprese salad, prosciutto and melon, or chicken sauté. The milky richness of mozzarella cheese and the freshness of basil in the Caprese salad harmonize beautifully with the sweetness. Prosciutto and melon complement each other perfectly. The saltiness of the prosciutto brings out the sweetness of the melon and enhances the complex flavors of the sake. Sautéed chicken pairs beautifully with the crisp acidity of sake, which brings out the tender, juicy texture of the chicken. Other excellent pairings include rich cheeses (blue cheese, washed rind cheeses) and fruits with a tart flavor, such as strawberries and kiwi.
