Okunomatsu Junmai Daiginjo Sparkling is a premium effervescent sake from Nihonmatsu, Fukushima. Produced by the historic Okunomatsu Shuzo (est. 1716), this sake is notable for using a traditional second fermentation in the bottle—the same "methode traditionelle" used in Champagne. This process creates naturally fine, persistent bubbles rather than the coarse carbonation found in lower-end sparkling sakes.

Description

This 290 ml bottling is designed to be a sophisticated alternative to sparkling wine, offering the elegance of a Daiginjo with the refreshment of a sparkling beverage.

• Aroma: A bright and fruity nose with specific notes of white chocolate, ume plum, toasted almonds, and apple jelly.

• Palate: On the tongue, it features a frothy, light body with a subtle sweetness. It offers flavors of honey and melon that melt into a zesty, airy finish with hints of crisp apple and radish.

• Technical Profile: Brewed with local Gohyaku Mangoku rice polished to 50%. It has a low alcohol content of 11% to 11.4% and is quite sweet, with a Sake Meter Value (SMV) of -25 and a lively acidity of 2.5.

Food Pairing

The "creamy" bubbles and high acidity of this sparkling Junmai Daiginjo make it a versatile palate cleanser and an excellent companion for fresh, high-quality ingredients.

• Raw Seafood: Pairs perfectly with fresh oysters on the half shell, lobster rolls, and whitefish carpaccio.

• Crispy & Fried: The effervescence cuts through the richness of shrimp tempura, calamari, or vegetable gyoza.

• Light Starters: An ideal match for zesty melon salads, prosciutto with burrata, or a mild goat cheese tart.

• Serving Tip: Before opening, gently turn the bottle upside down for one minute to distribute any natural sediment evenly. Serve well-chilled in a champagne flute or a narrow white wine glass to highlight the delicate bubbles and floral aromatics.