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Akashi-Tai Junmai Ginjo Sparkling Sake is a refreshing, bottle-fermented Japanese sparkling sake made at the historic Akashi Sake Brewery. It is crafted in the same traditional method as Champagne and other premium sparkling wines, it starts with a high-quality Ginjo sake base that undergoes secondary fermentation in the bottle for delicate, natural effervescence.
Akashi Tai Junmai Ginjo Sparkling Sake is made using only locally grown Chiyonishiki rice from the Hyogo Prefecture. It is classified as Ginjo, a premium type of Sake made with rice that has at least 40% of the outside of the rice grains (the bran) polished away. The term “Junmai” means no distiller’s alcohol is added, as it can be in other Sakes, e.g. Honjozo Sake. The result is a light, elegant sparkling sake wine alternative with just 7% ABV, which makes this perfect as a low-alcohol fizz for celebrations or aperitifs.
The Sake undergoes a careful, low-temperature fermentation and then undergoes a secondary fermentation in the bottle with some more of the koji (the fungus used in the first, alcoholic fermentation process) to produce the fizz.
Unlike sparkling wines, which are disgorged to remove the dead yeast cells, the koji remains in the bottle as a fine sediment. Therefore, Sake can either be poured very carefully and served clear or cloudy. See our guide: How to serve Sparkling Sake – clear or cloudy?
The Akashi Sake Brewery was founded by the Yonezawa family in 1886 in the town of Akashi, one of the major fishing towns in western Japan. It is an excellent location for a sake brewery with the surrounding fertile soils, perfect for growing rice and plenty of clean spring water supplies, which are needed for sake production.
Akashi Tai is a small artisanal brewery, known as a kura, that 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 modernised its sake-brewing activities, and now produces and sells a wide variety of hand-crafted sakes (as well as Hatozaki Whisky and 135 East Gin).
Sparkling Sake is the fastest-growing category of sake sales and is known as “happo-shu” in Japanese. In Japan, Sparkling Sake is given to winning racing drivers in Super Formula motor racing, in much the same way F1 drivers are given Champagne to spray around!
This Sparkling Sake is also available from Fareham Wine Cellar in 72cl bottles.
In Western markets, people sometimes refer to sparkling sake as “sparkling sake wine”. This is a common misconception. Sake isn’t technically a “wine”. In fact, it is brewed: starches in the rice get converted to sugars (thanks to koji magic), then those sugars ferment into alcohol.
So, while sparkling sake delivers that irresistible fizz and elegance perfect for toasting or sipping as a lighter alternative to sparkling wine, it’s proudly its own thing
Akashi-Tai Junmai Ginjo Sparkling Sake is delicate and zesty with hints of lemon, peach, and banana. This sake offers an invigorating first impression, with refreshing, soft citrus notes and a harmoniously balanced finish.
It can be enjoyed on its own, as an aperitif or throughout the meal. Serve chilled in a flute-style glass.
Good food pairings for Sparkling Sake include fresh salad with avocado and asparagus, cold cut meat and marinated fish and coconut ice cream with strawberries. It is also good with fresh seasonal fruits.Â
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