Kitaya Gin No Sato Sparkling

Gin No Sato Sparkling is produced using the "Methode Traditionnelle", i.e. classic bottle fermentation. Unlike conventional sake, which usually has a higher alcohol content and no carbon dioxide, an elegant perlage is created here in a completely natural way. This method preserves the purity and depth of the sake, while at the same time giving it a lively freshness.

In the glass, Gin No Sato is crystal clear with a fine, persistent perlage. On the nose, it has a floral and fruity bouquet with hints of white peach, pear and a touch of rice blossom. On the palate, it is soft, creamy and refreshing with a fine balance between very light sweetness, subtle acidity and mineral freshness. Gin No Sato is an ideal aperitif, but also goes well with fine starters, sushi or light desserts.

Sparkling sake (bottle fermentation)
Japanese alcoholic drink based on rice
Rice variety: Gin No Sato (Fukuoka)
Net quantity: 720ml
Alcohol: 12% vol.
For sale to persons of legal age only
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin

Kitaya was founded in 1820 in the city of Yame in Fukuoka Prefecture. The city is located in the south of Kyushu's granary in the Tsukushi plain and is rich in nature and scenic beauty. Now in its eighth generation, the family business is dedicated to producing the finest alcoholic products, above all sake, sparkling sake, shochu and umeshu. The name "Kitaya" means "to convey much joy with sake".
Kitaya is deeply rooted in nature and the region. The water comes from the pure springs of the Mino Mountains and the rice is grown locally in its own fields. The brewers follow traditional methods, but at the same time rely on modern technology to guarantee the highest quality.

In 1973, Shigeru-san, the sixth-generation managing director, invented a low-pressure process for shochu (genatsu) production. This low-pressure process allows the mash to boil at a lower temperature, releasing the alcohol with a more subtle flavor profile than would be possible with atmospheric distillation. Using this reduced pressure distillation technique, he developed a new type of shochu that was significantly more aromatic than other shochus of the time.
Kitaya has already received several international awards and has won gold at the renowned International Wine Challenge (IWC) in London, including in the "Champion Sake" category. The brewery has also won awards at the Monde Selection and the US National Sake Appraisal. Just recently, Kitaya received the Excellence Award for its Sparkling Sake at the renowned Kura Master Competition in Paris in May 2025.