WHAT IS SPARKLING SAKE?
Sparkling sake has been a growing category, helping to attract a new target
audience as traditional sake was becoming out-dated to young communities. As
its production method is not tightly defined and no standard label term exists,
different producers create various styles of sparkling sake from various categories
from Futsushu to Junmai Daiginjo, with alcohol contents ranging from 4-5%
to 16-17%. Different levels of sediment from clear to thick lee remain, while
sweet dessert styles with SMV of -25 to -90 to average off-dry sake styles can
be produced, with price points varying from entry level to nearly £100 a bottle.
Sparkling sake can be made by two methods; second bottle fermented style or
carbonated style. Second bottle fermented sparkling sake is made the same way
as regular sake; fermentation is halted earlier than is usual when the alcohol is
only around 5 to 10 %, as opposed to the 18 to 20 % of normal sake. The sake
is then pressed to different degree and bottled. Within the bottle, a secondary
fermentation takes place that produces carbonation. In order to create the secondary
fermentation, a significant amount of sugar and yeast is needed, hence sparkling
sake tends to be little cloudy. (It is not common to disgorge the sparkling sake as
sake yeast does not cluster together.) Based on how much further the fermentation
takes place, the balance of alcohol content and residual sugar content varies in
the final product. Most of the sake made with this method is sold unpasteurised
(Nama) and marketed as premium in champagne-style bottles, or sold as ‘active
Nigori’ with a much higher amount of lees remaining in the bottle. Another
method of making sparkling sake is by injecting carbon dioxide after the sake is
made and pressed as regular sake. Sparkling sake made in this method tends to
be clear coloured without any remained sediments, and most are sold pasteurised.
SECOND FERMENTATION
IN BOTTLE (OPTIONAL INBOTTLE PASTEURISATION)
Because of the storage issues with unpasteurised sale, the sparkling sake category
abroad is stil