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Low alcohol content easy to drink Japan drink sparkling sake Japanese
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Meorient Import & Export Co.LTD
China - Hangzhou
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Nearest Port
Hangzhou,Shanghai
Accepted Delivery Terms
Employees
5-10人
Accepted Payment Currency
USD,CNY
Average Lead Time
45 Day(s)
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--Product Description
Products Introduction
Sparkling sake is the perfect beverage for any occasion.
The variety of styles and flavors available make it outstanding for picnics, birthdays and blind tastings.
Sparkling Sake has been popular among the Sake beginners, females and young adults. So, if you have never tried Sake or don’t like Sake, Sparkling may be the first choice!
Sparkling SAKE is...
1. Low Alcohol Content
It tends to have a lot lower alcohol content than normal Sake. But ABV can range from 4 to 17%.
2. Sweet and a bit of Sour taste
The flavors of Sparkling Sake ranges from authentic Sake flavor to more soft-drink-like flavor. But Sparkling mostly has a nice sweet taste with a bit of sourness.
3. Easy to Drink
It is easier to drink with the low alcohol content and the sweet taste, compared to normal Sake.
4. New Type of Sake
Sparkling Sake has actually been around for a while but with the trend of Sparkling Sake lately, its style has expanded so much in the last few years, with over 100 brands.
This is because a new production method has been found to make low alcohol Sake.
HOW TO MAKE Sparkling SAKE?
1. Carbonation
This basically means injection of CO2 gas into already made Sake to make it sparkling. It is the same as any other fizzy soft drinks are made.
2. Tank Fermentation
All the Sake actually contains bubbles once. As the yeast eats sugar, it releases carbon dioxide, but then the carbon dioxide escapes to the air, leaving the Sake flat.
So instead of letting the carbon dioxide escape, keeping the CO2 inside the tank at low temperatures and high pressures will make the CO2 dissolve into the liquid, in this case Sake.
This tank fermentation process is like how beers are made. This type of Sake tends to be clear as filtering occurs before bottling.
3. Bottle Fermentation
This process is similar to the tank fermentation but instead of making Sake bubbly in a tank, it happens in a bottle by putting active lees/yeast. This type of Sake tends to be cloudy with Sake lees as only rough filtering needs to occur to keep the fermentation continue inside the bottle therefore leaving the lees inside intentionally. This process is similar to how champagne or sparkling wine is made.
INGREADIENT: Rice, Rice Koji, (Brewing alcohol, CO2 gas)
ALCOHOL CONTENT: 4.0%-17.0% ABV
VOLUME: 280-720ml
Product Name | Sparkling Japanese SAKE |
Brand Name | OKANAGA |
Place of Origin | Japan |
Recommend Products
Sake
LIQUEUR
SHOCHU,AWAMORI
Company Profile
OKANAGA. CO., LTD. was established in 1884. Ever since, we have striven to pursue the profoundness of SAKE with food as a rich dietary culture and succeed it to the next generation.
We handle more than 120 SAKE brands all over JAPAN, and furthermore we have been cooperating with each brewery on the management and the improvement of their SAKE qualities.
We started to export JAPANESE SAKE to the world as a leading company in 1984,and now the business has expanded to about 30 counties.
We do our utmost and use refer containers to deliver SAKE in the best condition.
Not only JAPANESE SAKE but we also provide a wide variety of SAKE(LIQUEUR, SHOCHU, BEER and the other SPIRITS)
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