Sparkling sake fermented in the bottle without any additives that modify the CO2 produced naturally with the Champenoise method. This technique, in combination with the starting Junmai Ginjo, gives a fruity, delicate and floral aroma.
Upon pouring we notice a slight natural bubble and a delicate opacity due to natural sediments. Fresh taste, but pleasantly persistent.
Perfect as an aperitif, refreshing between one course and another, also excellent as an accompaniment to fruity desserts.