Kitaya Kansansui Sparkling Sake

Kitaya Kansansui Sparkling Sake is beautifully dry with a pleasant acidity. Clear and delicately shimmering in the glass with a fine, lively perlage, it develops a balanced interplay of freshness and mild sweetness on the palate, accompanied by subtle fruity notes such as green apple. At 14-15% vol., Kansansui is a great aperitif or accompaniment to light dishes.

Sparkling sake like Kansansui is the perfect answer for anyone curious about sake but looking for a more approachable, fresh taste experience. The carbonation brings out the flavors in a special way and makes for a lively drinking experience - without the heaviness that some other sparkling sake or wine brings. Compared to classic sake, sparkling sake is more modern, playful and particularly popular at events, brunches or as an extravagant alternative to sparkling wine.

Sparkling Sake (Junmai Ginjo)
Japanese alcoholic drink based on rice
Rice polish: 55%
Rice variety: 60% Yamada Nishiki (Hyogo), 40% Gin No Sato (Fukuoka)
Sake Meter Value:
Net quantity: 200 ml
Alcohol content: 14-15% 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.