This is a sparkling sake made through an in-bottle secondary fermentation process. Each sip delivers an effervescent sensation that fizzles the citrus flavor across your palate. When it fades you’re left with a refreshing finish. In order to achieve the citrus notes, brewmaster Miho Imada uses some white koji in the sake. As the name implies, this sake pairs best with all types of seafood.
|Brewery||Imada Brewing Company|
|Taste Profile||Rich & Dry|
|Rice variety||Hattanso, Rice Grown In Japan|
|Yeast variety||Hiroshima Yeast|
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