Rice: Nakase Shinsenbon, milled 70% Yeast: Hiroshima regional ABV: 13%
Sparkling sake is a tough category to define, as generally they are either artificially carbonated, sweeter, low alc styles or made in methode champenoise, which is a style that is still evolving. This is more of a sake answer to pet-nat, where the sake is bottled before the first fermentation is finished. The result is a soft, creamy mousse, and a very balanced alcohol level at 13%. While 13% requires quite a bit of water dilution in traditionally made sakes and can result in a thin mouthfeel, this sake’s unique production method allows it to finish at 13% without any water dilution, for a pleasing intensity on the palate. The other unusual production choice in this sake is the use of white koji. 99.5% of sake made uses exclusively yellow koji, which creates healthy amounts of glucose for a strong fermentation and amino acids for savory umami. White koji creates a high level of citric acid, but is almost exclusively used for spirits production as the resulting glucose levels are too low for brewing. Miho Imada, another highly experimental female producer, mixes the two strains of koji to create citrus notes on the nose and palate evocative of the lemons that her Hiroshima region is so famous for. This sake is truly a celebration of the unique Seto inter-island seaside, which also has the highest concentration of oyster beds in Japan. It’s beautiful with oysters and also tomatoes and vinegar, really elegant choice as the weather turns warmer.
(the cellophane wrap this sake comes in is more than just a gift bag and also keeps the sake protected from UV light; please keep in bag until ready to open) *we return this to the wrapper after the photo