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Akashi-Tai Junmai Ginjo Sparkling Sake is made at the Akashi Sake Brewery. It is made in the same way as Champagne and other traditional method sparkling wines starting with a Ginjo Sake then undergoes a secondary fermentation in the bottle. The brewery was founded by the Yonezawa family in 1886 in the town of Akashi, one of the major fishing town in the west of Japan. It is an excellent location for a sake brewery with the surrounding fertile soils which are perfect for growing rice and plenty of clean spring water supplies which need for sake production. Akashi Tai is a small artisanal brewery, known as a kura, who would have previously mainly supplied the local population. However, since the new president Kimio Yonezawa, took over there have been some major developments. The brewery has expanded and modernized its sake-brewing activities, and now produces and sells a wide variety of hand-crafted sakes.
Akashi Tai Junmai Ginjo Sparkling Sake is made using only locally grown rice from the Hyogo Prefecture. Ginjo is a premium type of Sake made with rice that has to have at least 40% of the outside of the rice grains (the bran) polished away. Junmai means no distillers alcohol is added which it can be in other Sakes e.g. Honjozo Sake. The Sake undergoes a careful, low temperature fermentation and it is then undergo a secondary fermentation in the bottle with some more koji (the fungus used in fermentation process) to produce the fizz. The sake is carefully fermented at low temperature and it is allowed to undergo a secondary fermentation in the bottle with some more koji (the fungus used in fermentation process).
Sparkling Sake is the fastest growing category of sake sales and is known as “happo-shu” in Japanese. Sparkling Sake is given to winning racing drivers in Formula Nippon motor-racing, in much the same way F1 drivers are given Champagne to spray around!
Read more – How to serve Sparkling Sake – clear or cloudy?