Make a toast with awasake
- a special
sparkling sake -
awasake is a special sparkling sake.
Produced under the strict standards.
Awasake I distinguished by its fine bubbles rising in a straight line.
Awasake certification CriteriaOnly brands that meet all the strict criteria set by the Japan Awasake Association can be called "awasake".
Product development standards
- Created from only rice, rice mold and water. (*)
- 100% domestically grown rice is used and graded above 3 by the Agricultural Produce Inspection Law as raw material.
- The preservation of only carbon dioxide which stems from the natural fermentation during brewing. (*2)
- Outward appearance is clearly transparent and bubbles form after it is uncorked and poured.
- Alcohol content is 10% or more.
- Gas pressure is 3.5 bars (0.35 megapascals) or more at 20°C.(*2)
*1 Junmai and rice polishing ratio are not stipulated.
*2 The second fermentation is within stipulation whether occurred inside the tank and bottle.
How to handle Awasake
How to Drink
Awasake is best drunk at between 5°C and 8°C. Do not chill the sake too much, or the you may not be able to taste it.
Chill the sake in the refrigerator for 3 to 4 hours, or in a wine cooler filled with ice and water. Submerge the bottle up to the neck for about 30 minutes.
The gas pressure will increase and the contents may spurt out when the bottle is uncorked if its temperature is kept too high. Be sure to chill the bottle well before serving.
How to Store
Awasake can be stored at room temperature, as fermentation is stopped by heating to stabilize the quality.
Japan Awasake Association
Japan Awasake Association consists of Japanese sake breweries from various parts of Japan who brew Awasake.
We define and manage the quality standards of the products, introduce and promote, develop marketing and branding strategies in order to expand the market of Awasake.
“Awasake” is a registered trademark of the Japan Awasake Association.