ほしやす
Second fermentation in the bottle produces fine, refreshing bubbles from live yeast. Because it is a naturally occurring gas, the quality of the bubbles is finer and lasts longer than artificially injected carbon dioxide gas. Be careful not to blow out the bottle when opening. Open and close the bottle repeatedly, opening the bottle little by little. How about "Japanese Champagne" as a toast, dessert drink, or a dining sake?
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