Awards
Kura Master 2020 Sparkling Sake Category Judge’s Award
Fine Sake Awards 2019: Gold Medal (Sparkling Sake Cat)
International Wine Challenge (IWC) 2018: Bronze Medal (Sparkling Drink Cat)
International Wine Challenge (IWC) 2016: Bronze Medal (Beverage Cat) Sparkling)

Authentic sparkling sake made with secondary fermentation, it is made from yamada-nishiki, considered the queen of the sake rice varieties. As this drink is bottled before the fermentation process is completely finished, the brewer must carefully monitor its progress and demonstrate great technicality to rid the sake of any sediment and make it perfectly. transparent. After a decade of fumbling around and perfecting the production method, a sparkling sake with fine bubbles and crystal clear clarity finally made its way into the brewery in 2008. Characterized by flavors of cherry and lychee, this bubbly sake silky, goes wonderfully well from the tables of restaurants around the world, including three-star French and European establishments. In addition, the master brewer demonstrated that he could do without gelatin of animal origin such as that which is sometimes found in the traditional method of making sake, and he was thus able to obtain the vegan certification, performance still rare in the world of sake. This sparkling drink is now recognized by the world's greatest chefs and appreciated by an ever-growing number of amateurs.

Pairing food proposed from Vendor
Uncured ham and cavia

About the “Mizubasho” brand
Brewed with pure, natural water from Oze National Park, this sake is named after the magnificent flowers that bloom in the region. Made from the best variety of sake rice, yamada-nishiki, grown locally in the village of Kawaba, this sake reveals a superb fruity scent and a taste as delicate as it is elegant, perfectly manifesting all the quality of this terroir.

Recommended temperature

Atsukan (50 - 55℃)
Jokan (45 - 50℃)
Nurukan (30 - 40℃)
Room temperature (15 - 20℃)
Hanabie (10℃)
Yukibie (5℃)

Type

Tag

Appearance

Clarity
Transparency

Hazy
Colour
Colorless

Dark brown
Intensity
Water

Deep

Nose characteristics

Intensity
Low

Strong

Taste characteristics

Light / Body
Light

Body
Sweet / Dry
Sweet

Dry
Simple / Complexity
Simple

Complexity
Acidity
Low

High
Umami
Low

High
Finish
Low finish

Long finish

Aroma and flavor

Peach、Cherry、Lychee、Lemon、Others

Detailed information

Volume	720ml
Size (L W H)	9.0 x 9.0 x 32.0 cm
Weight	1.7kg
Ingredients	Rice, Rice koji, Water
Region	Gunma
Alcohol content	13%vol.
Sake Meter Value An index that represents sweetness/dryness of sake. The lower the number is, the sweeter the taste, and the higher the dryer.	-
Acid level An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.	-
Polishing ratio Rice that has been polished, removing the surface layer from brown rice. Seimaibuai (精米歩合) refers to the ratio of the remaining part after polishing, expressed in percent. More polishing tends to result in clean flavors while less polishing tends to produce umami in the sake.	-

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