Akashi-Tai Junmai Ginjo Sparkling Sake 300ml

Akashi-Tai Junmai Ginjo Sparkling is a naturally carbonated sake from Akashi Sake Brewery, a family house founded in 1856 in the fishing town of Akashi on Osaka Bay in Hyogo Prefecture and run today by Kimio Yonezawa as both president and full-time toji, who balances the brewery's traditional hand-made methods with experiments like this one. It is brewed as a junmai ginjo, with no added distilled alcohol, from Chiyonishiki sake rice grown entirely in Hyogo and polished to 60 percent of the grain, then bottle-fermented so that a secondary fermentation in the bottle creates the bubbles, the same principle as traditional-method sparkling wine, rather than injecting gas. The brewery describes lemon, peach and banana with soft citrus and a balanced finish, and at 7% ABV in a 300ml bottle it is light enough to open as an aperitif or a brunch pour. Serve it well chilled at 6 to 13°C in a flute or a fine sparkling wine glass, and open it gently without shaking, since the carbonation is natural and lively. The red sea bream on the label is the fish Akashi is famous for and the brewery's namesake. Pair it with oysters, sushi, fried chicken or fruit desserts.

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