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.