A modern style sparkling sake from Okayama prefecture. The bubbles are produced from natural fermentation and give the sake a full, sweet flavor. It can be enjoyed with acidic desserts, like blueberries and cassis, or mixed in a cocktail with a splash of lemon.
Polish: 69%
SMV: -40
Rice: Akebono
Method: Sparkling
| Technical notes |
| Seimaibuai: 69%
Nihonshudo: -40
Acidity: 6.0
Amino Acidity:
Rice: Akebono
Yeast: #9
Shubo Method:Kohon Tohka
Pressing: Yabuta
Filtration: None
Resting:
Pasturization:Once |