For centuries, traditional Japanese sake or "nihonshu" has been an uncarbonated alcohol. But things are changing and the sake industry has seen the need to evolve. At the beginning, sparkling sake was created by adding the carbonation artificially. But this was a cheap way of creating sparkling sake. Now, for higher quality sake, the carbonation is formed during the fermenting process.
Sake is made from using the staple food of Japan, rice, as well as water, yeast, and rice koji (a special type of rice mould!). It takes about 4months in total to prepare and produce the sparkling sake, with it taking more time than normal sake as the carbonation happens naturally in the bottle or in the tank. There is another type of carbonation, forced carbonation, but this is a cheap way of doing it and can affect the taste!
The Japan Awasake Association only certifies the first two types of sparkling sake as they take a lot more time and effort to create, improving this new special type of sake!
There are two amazing special returns that have been prepared for the project!!
One is the amazing bottle of sparkling sake, Shichiken from Yamanashi Meijo! This incredibly stylish bottle of sake will bring a extra sense of class to any table. With a slightly dry but sweet taste that gives off a sense of being a champagne instead of a sake!
The other bottle that has been prepared is the pretty Sorah from Chiyomusubi. Perfect for a family roast this sweet sparkling sake is great for anyone that enjoys a white wine on a sunday afternoon!
🐉 Bring in the Chinese New Year with Sparkling Sake!🐖
Due to the amazing support that the project received for the Christmas returns, the creators wanted to add a new return!
In the same theme as the Christmas returns, where if you backed the project you would get the sake by Christmas (in fact they are already arriving now!) this return means if you back the project by January 7th 2019, you will be able to get the sake before the start of Chinese New Year on February 5th!
1. Created from only rice, rice mold and water.
2. 100% domestically grown rice is used and graded above 3 by the Agricultural Produce Inspection Law as raw material.
3. The preservation of only carbon dioxide which stems from the natural fermentation during brewing.
4. Outward appearance is clearly transparent and bubbles form after it is uncorked and poured.
5. Alcohol content is 10% or more.
6. Gas pressure is 3.5 bars (0.35 megapascals) or more at 20°C.
SITE LINKS
Project Page:https://en.japankurufunding.com/projects/sparkling-sake/
Awasake Association Page: http://www.awasake.or.jp/en/
PROFILE
Hey everyone! We hope that we can help you keep up to date with all the projects and things we have going on over at Japankuru Funding! We hope that you find the projects on the site as interesting as we do!
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