Following on from our previous coverage of "low temperature stored sake" and "mid-temperature stored sake," this time we look at the typical taste of vintage sparkling sake.
There are many types of sparkling sake, from fresh sake that has a slight fizz to be enjoyed, to types of cloudy sake such as Usu-nigori and Ori-garami.
Among them, Jyuku to Kan handles vintage sparkling sakes that are made using the same method as champagne, called secondary fermentation in the bottle, and are made more appealing by aging them in the brewery. (They are also sakes that are allowed to be called Awasake.)
Fermentation continues even after bottling, and the bubbles dissolve into the sake. The yeast sediment is then removed and the sake is further aged. This is an appealing sake that retains a pleasant effervescence while offering a complex flavor.
The difference between this and the commonly consumed dry champagne is the unique umami flavor of sake.
The toasty aroma that comes from aging is pleasant, and the subtle sweetness and umami flavor give it a different world view from champagne.
" Shichiken Sparkling Expression 2006 ," which is available for purchase from our online shop, is made by replacing some of the brewing water with a Daiginjo sake brewed in 2006. Two types of yeast are used in the subsequent fermentation process to achieve both powerful bubbles and complex aromas and flavors.
◇ Shichiken Sparkling Expression 2006 720ml
Price: 22,000 yen (tax included)
Although the number of bottles is very limited, " THE MIZUBASHO PURE 2008 " is a masterpiece that gives you a feeling of fine bubbles and mellowness due to aging. (As it is a limited sale, if you are interested, please contact us via Contact .)
◇ The MIZUBASHO PURE 2008 720ml
Price: 33,000 yen (tax included)
Both go well with hearty appetizers such as foie gras, or fatty smoked salmon in a salad, creating a synergistic combination between food and alcohol.