This brewery produces since 2010 ultra-qualititative, sparkling sake. There are two main methods for producing sparkling sake: add gas to a sake that is not sparkling, or leave the lees at the end of filtration to trigger a second in-bottle fermentation aka Methode Champenoise. It is this second way that Shichiken Yamanokasumi is best looking forward to illustrating.

Open filtration (nigiri) so slight milky aspect. Tiny bubbles, hints of rice, exotic fruits like pineapple and the sweet notes of coconut milk. A touch of salinity, well balanced refreshing sweetness. Long finish. 

 

 

Suggestions

To start or end a meal

Alcohol content

11%

Serve Temperature

3-10*C