Champagne Method, Iwate Rice
Nanbu Bijin brews this AWA certified sparkling sake using local Ginotome rice and clear underground water from the Kitakami mountains. It undergoes a true bottle conditioned second fermentation, the same method used for Champagne, with no added sugar during disgorgement, keeping the finish dry rather than sweet.
A Sparkling Sake with a Global Stage
This Sparkling sake won its category at Sake Competition two years running and was served at the G7 Hiroshima Summit welcome dinner, giving restaurants a credible story for a celebratory pour. Its fine, persistent bubbles and balanced acidity make it a natural aperitif or toast pour for any Japanese focused menu.
