Masumi Sparkling combines fine bubbles and crisp acidity with the mild sweetness and deep umami of sake. Its melange of fine bubbles and wine-like acidity with sake's savory umami and lactic notes breaks free from traditional pairings.
Masumi Sparkling breaks new ground by combining centuries-old techniques from the wine and the sake worlds.
Sake originally has bubbles. So instead of letting the carbon dioxide escape, keeping the CO2 inside the bottle at low temperatures and high pressures will make the CO2 dissolve into sake. . This process is similar to how champagne or sparkling wine is made.
It goes equally well with western favorites like raw oysters or aged cheese, and with Japanese cuisine from sashimi to salt-grilled fish.