じゅんさん
Kitashinchi Koko no 5th Anniversary - 10th Cup
One of the regulars who I know well was able to join us late in the evening, so we opened a bottle of sake that I had brought with me and toasted together.
This is a sparkling sake from Sanzen Sakura Michizakura.
This is a sparkling sake made using the "secondary fermentation in the bottle" method, similar to champagne. The yeast is kept alive in the bottle, and carbon dioxide gas is produced as it ferments in the bottle.
Yes, sparkling wine made from rice, no lees involved.
This is a bottle that can truly be drunk in a champagne glass.
Rice used: 100% Aiyama
Rice polishing ratio: 60
Alcohol content: 12
Japanese>English