All About Sparkling Sake

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Sparkling sake, which is called “awazake” or “happonihonshu” in Japanese, has its foundation in traditional sake and wine brewing but has evolved significantly and gained prominence in recent years. The concept of creating effervescent sake dates back to the Taisho era in the early 20th century. During this time, brewers began experimenting with secondary fermentation in the bottle, a method inspired by champagne production, in order to introduce bubbles into sake. Although early attempts were made, it wasn’t until the latter half of the 20th century that sparkling sake started gaining attention, with a few brands attempting to market it commercially. However, it remained a bit of an under-the-radar thing until the early 2000s, when its popularity surged.

The modern surge of sparkling sake can be traced to the 2008 release of Mizubasho Pure by Nagai Brewery in Nagano, which was the first sake to be made with secondary fermentation like Champagne, and the  later founding of the AWA Sake Association in the mid 2010s, which aimed to standardize and promote high quality sparkling sake. In recent years, we’ve also seen increased collaboration with international wine professionals, including French champagne makers and master blenders, who have lent their knowledge and experience to enhance sparkling sake production.

Sparkling sake is unique in the world of sake as it contains carbon dioxide, giving it the typical bubbles found in champagne, prosecco, and other sparkling wines. As you’d expect, unlike traditional sake, which is typically still and clear, sparkling sake undergoes additional steps to retain and or create fizziness. The most common production method involves secondary fermentation, either in the bottle or in a tank, where residual sugars are fermented by yeast to produce carbon dioxide. This process mirrors a champagne production technique called the “méthode champenoise,” which literally means “the champagne method.” As a bit of bonus trivia for you, areas (and countries) outside of the Champagne region of France are legally prohibited from using the term and instead call it the “traditional method” or “méthode traditionnelle,” but now we’ve digressed. To get a bit more specific, there are three main methods for producing sparkling sake this way: carbon dioxide injection, secondary tank fermentation, and secondary bottle fermentation.

Carbon dioxide injection is, as the name would suggest, when carbon dioxide is artificially injected into fully fermented sake, similar to how sodas are carbonated. This method is cost-effective and allows for consistent quality but results in larger, less persistent bubbles that tend to not live up to the expectations of those who love sparkling wine..

Tank fermentation, on the other hand, means the sake is fermented in a sealed, high-pressure tank where the yeast converts residual sugars into alcohol and carbon dioxide. The gas dissolves into the sake, creating those super duper fine micro-bubbles that are found in most sparkling wines. The sake is then filtered to remove sediment, resulting in a beautifully clean and clear end product.

Secondary bottle fermentation, which is the aforementioned technique inspired by champagne production, involves bottling sake before fermentation is complete. The remaining yeast continues to ferment in the bottle, producing carbon dioxide and pressure. Some producers, using techniques from champagne production, use what’s called “disgorgement” to remove dead yeast sediment while others embrace a cloudy style, known as “kassei nigori,” where live yeast and rice particles remain, which adds a bit more of a milky texture and appearance.

The alcohol content of sparkling sake is typically lower than traditional sake, usually ranging from 4% to 12% ABV, which means that all the sugars haven’t been turned into alcohol, making it a bit sweeter and more approachable for most folks.

In recent years, French champagne makers and master blenders have gotten involved in the sparkling sake world and have elevated sparkling sake into new realms. Brands like Heavensake, in collaboration with French experts, have taken sake brewing and added their expertise in Champagne production to create premium sparkling sake.

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