How To Serve Sparkling Sake? Cloudy or Clear?

What is Sparkling Sake?

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Sparkling Sake is a relatively new style of Sake but it is already one of the fastest-growing categories of sakes on the market as sake drinkers embrace this modern, playful interpretation of the traditional Japanese drink. Until recently it was fairly unknown outside of Japan but today there are  quite a few different brands of sparkling sake available including Akashi-Tai, Sawanotsuru and Dassai. It is also known as “happo-shu”.

Sparkling Sake is made using a very similar method to the traditional method of sparkling wine production i.e. with a secondary fermentation in the bottle. It is made in much the same way as normal Sake but sparkling Sake is allowed to undergo a secondary fermentation in the bottle with Koji fungus. This produces carbon dioxide and therefore a sparkling Sake. The Koji fungus,  a culture called Aspergillus oryzae is not technically a yeast, but performs a similar function. Unlike sparkling wines made in the traditional method, it is not disgorged, so a small amount of fine sediment remains in the bottle.

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Clear or Cloudy?

Sparkling Sake will have a small amount of fine sediment. This is the remains of the Koji mould used to ferment the sake, in the bottom of the bottle. A recent question from a customer about how to serve sparkling Sake set me thinking. I had only ever had it served it cloudy before. So I asked our suppliers to find out for me. The answer from Mr. Yonezawa at the Ninki-Ichi brewery was that it can be served either cloudy or clear depending on one’s personal preference. It seems that it is more likely to be drunken cloudy in Japan, whilst Europeans, who are mainly brought up on clear wine, often serve it clear. Either way it should be served chilled.

If you want to serve it cloudy, that is pretty easy – open the bottle slightly, gently let the gas out, close the bottle again and just turn the bottle upside down a couple of times to distribute the sediment before you gently open the bottle. As you can see in the photograph to the right, it is only a very fine sediment and does not detract from the enjoyment of the sake at all. 

If you want to serve it clear then leave the bottle upright in the fridge for a couple of days, gently open the bottle just enough to let the gas out gently, then open it fully and very gently pour the sparkling sake, in one go if possible, keeping the settled sediment at the bottom of the bottle.

Serving with Food

Sparkling sake is quite low in alcohol compared to other Sakes with an ABV of between 5 and 8%.  It is a great refreshing alternative to sparkling wine and can be served as an aperitif; however; it is also a very versatile partner to all sorts of foods.

It doesn’t go particularly well with spicy, rich dishes as it will be easily overpowered, but it is a great pairing with umami in mushroom dishes, fish (sushi, sashimi and tempura), salty snacks and various cheeses.

The key is to pair it with lighter, more delicate foods that won’t overwhelm the subtleties sake. The effervescence helps cleanse the palate and keeps the flavours balanced. Experiment to find your favourite pairings!