A pioneer of genuine, clear sparkling sake that is bottle-conditioned at a pressure exceeding 5 atm
Our authentic sparkling sake is made by incorporating bottle-conditioning into the traditional process of brewing sake. The resulting brew has astonished top chefs around the world with its original mouthfeel. It offers aromas of cherries and lychees, and a silky bubbliness that accompanies food in a magical manner.
An effort to communicate the pleasures of Japanese sake to the world
"Creating sake that will traverse the world." Having set this goal, we sought instruction in Champagne, source of the world’s finest sparkling wines. Bottle conditioning is a method by which the carbon dioxide produced by yeast fermentation is captured in its natural state. We have continued to study the application of this technique, commonly used for sparkling wine, to the production of Japanese sake.
Ten years from concept to product.
In 2008, after several hundred test runs, Mizubasho Pure was perfected as the world’s first sparkling sake with a fine fizz and no sediment whatsoever.(Patent No. 4112607, Patent No. 4422195)
It is suitable for drinking from a champagne flute.
It is best enjoyed at a temperature of 5-8°C. Please note that the flavors will be muted at lower temperatures. Chill before drinking by storing in a refrigerator for three to four hours or by filling a wine bucket with ice and water and immersing the bottle up to its neck for approximately 30 minutes. A high temperature may increase the pressure of the gas and cause the contents to overflow when uncorked. Be sure to chill before serving.
Basic product information
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Kura Master 2020 - Winner of Platinum and Judges’ Prize in the Sake/Sparkling category - Mizubasho Pure