Saké pétillants

Happo sake

Sparkling sake, or sparkling saké or in Japanese happō (発泡), is a more modern type of sake that contains carbon dioxide bubbles similar to sparkling wine. The production method may vary. Carbon dioxide is added after fermentation and bottling. The traditional method is to add sake lees during bottling, followed by a second fermentation to produce naturally sparkling sake. Sparkling sake can be produced from almost any type of sake (junmai, etc.).

Sparkling sake is light and refreshing.

Sparkling sake offers fresh, fruity flavors, often with notes of apple, pear, peach or citrus. Its texture is light and effervescent. In general, it has moderate acidity and variable sweetness, depending on the style and method of production.

Sparkling sake is best enjoyed well chilled, between 5 and 10°C, to appreciate its bubbles and fresh aromas. It's a perfect accompaniment to appetizers, seafood, salads and light desserts, adding a festive, refreshing touch to any occasion. Sparkling sake is appreciated for its vibrant character and refreshing profile.

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