Not Just Wine, Sparkling Rice Wine

A Sparkling Rice Wine Trip

Shichiken Rice Sparkling
Sparkling sake is a new category of sake in the sake industry.
Classification of the sake sparkling production process
Taste evaluation
Japanese style hot pot

Today, I was alone with my alcohol, while the traditional liquor store was a bit far away and there were many interesting small stores. I went to “Isego Honten Nakameguro store” to do something with painful reluctance.

There was a great lineup.

The prices were reasonable, so we decided to try a new development: sparkling sake!

Shichiken

Sparkling sake is a bit more expensive than other types of sake, so I refrained from buying it, but it was cheaper at this store. As I’ve mentioned before, I’ve had the Jummai Ginjo sake from Shichiken before, so I really wanted to compare the two.

A new category of sake in the sake industry Sparkling sake is .

Sparkling sake is a new category of sake that is gaining ground and is becoming a rising star in the sake industry.

By the way, when sugar is fermented, it becomes alcohol and carbon dioxide. To put it simply, sake is made by the process of rice being broken down into sugar, then sugar being broken down into alcohol and carbon dioxide. Sparkling sake is created by using this production method.

The alcohol content is low.

Because of its low alcohol content and sweet taste, sparkling sake is popular as an easy-to-drink sake, even for those who are not used to drinking it.

Classification of the sake sparkling production process

Classification of the sake sparkling production process
This time, sake Shichiken is made using the secondary fermentation method in the bottle.

1. In-bottle secondary fermentation method
This is the same method used for Champagne wine. Since the sake is still alive, it must be refrigerated.

2. Carbonic acid gas injection method
Sparkling sake is made by artificially adding carbon dioxide to sake.

3. Activated Nigorizake
Fermenting sake is not filtered, but bottled while the bacteria are still alive.

Ooh, champagne style.

Opening the bottle

A good sound. It echoed in the room where there was only one person.

Just feel fancy!

Let’s have a sip!

Ranking Unknown

Taste evaluation

The feeling of carbonation was more like champagne than I expected. However, champagne has a sweetness that spreads like syrup in the mouth and creates an alcoholic impact similar to that of ginger ale, while sparkling sake has a sweetness but also a specific acidity that spreads in the mouth. The sourness is more like that of dairy products. It’s more like a Calpis sour. The taste of sake and alcohol can be felt slightly throughout, giving it a snack-like taste. It’s a great aperitif. It seems to go well with desserts and sweet things. It may not be suitable for stronger meals as a counterpoint, as it is not very alcoholic. It is close to a refreshing cocktail, less carbonated than beer, and sweeter feeling for women.

It’s not enough for drinkers.　Let’s try various sparkling drinks.

We had a hot pot that day, so the sparkling wine was emptied quickly, but it was not enough for me, a drunkard.