What is sparkling sake?

Sparkling Sake has been very popular in Japan for several years now and has partly replaced Prosecco there. The sake, which is commonly known as "Sparkling Sake", is also produced in the same way as Prosecco, by carbonating the sake.

Another production method is barrel fermentation: sake generally has carbon dioxide, which is produced by the yeast present coming into contact with sugar. Instead of letting the carbon dioxide escape from the barrel, it is left in the containers at low temperatures and carbonic acid is produced. Here the process is comparable to how beer is made.

A third way to produce Sparkling Sake is bottle fermentation, which is the same method used to make champagne or sparkling wine. The process is similar to barrel fermentation, except that the fermentation takes place in a bottle.

Sparkling sake often has a low alcohol content, with 5-7% vol. However, there is also Sparkling Sake bottled at a higher level, with 11-15% vol.

Incidentally, in Formula 1 in Japan, Sparkling Sake is often sprayed on the podium instead of champagne. Sparkling Sake impresses with its fruity taste and its good digestibility. It often comes in small, buten bottles and looks beautiful and trendy.