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"New Sparkling Japanese Sake [Awa Sake]" Part 1

By Kosuke Kuji

Sparkling sake in Japan is broadly divided into 2 main types.
The first type is “bottled sparkling sake clouded by secondary fermentation.”
The other type is “clear sparkling sake with added gas,” the common and delicious, long-established type sold in Japan.
However, looking outward to the world, sparkling alcohol consist mostly of “clear bottled alcohol by secondary fermentation” with French champagne as the most common of brands.
Clear bottled alcohol by secondary fermentation is higher in value than clear sake with added gas, with the clear sake showcasing beautiful bubbles.
To introduce Japanese sake and compete on the world stage, I foresaw over 20 years ago that champagne would become the beverage to ‘toast’ with, to be followed by white wine according to the world standard.
To get non-Japanese nationals to taste Japanese sake in this setting, I was convinced that Japanese sake had to be the first beverage served. However, although toasting with sake is normal in Japan, non-Japanese nationals typically toast to “sparkling” alcoholic beverage, which I knew would be difficult to achieve with the two types of sake described above. That was when I received a call from Noriyoshi Nagai, President of the sake brewery “Mizubasho” in Gunma prefecture.



#Sake #Sparkling #AwaSake

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