Japan-travel-foods-sake-sushi-mania

The price of the sparkling ones is a bit expensive: 500 ml is over 1,000 yen, which is roughly double the price of a long can of beer. I’ve been thinking of focusing on sparkling lately.

Sparkling, also known as bubble or happoshu. Since it doesn’t have a specific name, it doesn’t have a specific genre, such as junmai-shu or ginjo-shu.

The characteristic of sparkling sake is that it is easy to drink because it is carbonated. People over 20 years old must have had champagne and sparkling wine at some point, so they are used to drinking them, and their brains remember how delicious they are.

Oh, unlike Kido, this is a traditional cap for sake. Open the bottle without worry.

I love the sound of this.

The smell is gone with the carbonation, but there is a slight sweetness of rice in the air, and here you can tell that it is still sake.

Easy to drink. No cloying taste. The overall taste is restrained. Lactic acidity → a little sweetness → a little alcohol → spiciness (sharpness). Sourness, sweetness, freshness. The message is that “light and dry” will not be compromised. It might be better to think of it as a cocktail rather than sake. As the official website says, it is certainly not wrong to say that it has a muscat flavor. It is easy to match with western food. It seems to be suitable as a mouthwash to refresh the mouth, even with sashimi. However, it is sweet enough to be enjoyed as an aperitif or an appetite enhancer in small quantities. I don’t know why, but I feel that sparkling wine gets drunk faster than sparkling wine, so 500ml may be the right amount. 4 people can drink a glass each, so it is good for an opening ceremony.