Only a few left this year. Opportunities for home parties and meetings increase during Christmas, New Year's Eve, and New Year's. This time, we will be introducing ``sparkling sake'' that you should definitely try on such occasions.

 

What is sparkling sake?

"Sparkling sake" is also called "sparkling sake," and as the name suggests, it is effervescent sake that contains carbon dioxide gas. The popularity of sake is increasing year by year due to the carbonation boom, and the Japanese sake ``Shuwashwa'' has an elegant sweetness and a refreshing taste and aftertaste, so it is enjoyed by people of all genders and ages. Niigata Sake's Shuwashuwa is also available in a variety of products.

First, let's learn about sparkling sake.

 

Sparkling sake is greatly influenced by its manufacturing method.2It can be divided into two parts.

One is the type in which carbonation is added later, similar to carbonated soft drinks.

The other type is ``secondary fermentation in the bottle,'' which is the traditional method of making champagne.

Secondary fermentation in the bottle involves roughly squeezing the fermentation mash, bottling it with the yeast still alive without pasteurization, and fermenting it in the bottle (secondary fermentation).

However, even though the sake is roughly squeezed, why is it that most sparkling sake is clear?

We asked Toshio Aoki, director of the Niigata Prefectual Sake Research Institute.

"In the traditional method of making champagne, the bottle is gradually turned upside down, the dregs (the cloudy part of freshly squeezed sake) are collected at the mouth of the bottle (lumiage), and the dregs at the mouth of the bottle are frozen and extracted. (disgorgement).” I see. This was the first time I had ever heard of a process like this.

“In addition to in-bottle secondary fermentation, there is also a method called in-tank secondary fermentation, in which roughly squeezed sake is stored in a pressure tank to give it foaming properties.In this case, dregs are removed by filtration before bottling. Masu". There was also a manufacturing method that fermented not only in bottles but also in tanks...

``Even what is called ``active Nigorizake'' can be considered a type of secondary fermentation in the bottle, as the yeast produces carbon dioxide gas.'' The range of sparkling sake was wider than I expected. It looks like it would be fun to compare and choose at the sake store.

In the bottle (tank) secondary fermentation,(Inside the tank)"The carbon dioxide gas dissolved during fermentation is well-dissolved, and the bubbles are fine, making it difficult for the gas to escape even when poured into a glass," explains Chief Aokiba.

Among Niigata Sake's sparkling sake products, we will introduce the main products that undergo secondary fermentation in the bottle.

A variety of dishes go well with it

Hakuro Sake Brewery Co., Ltd.(Nagaoka City)'s ``Kashiro Fireworks'' is a product inspired by the local Nagaoka fireworks.

Sake rice Gohyakumangoku and local rice65Junmaishu used in % rice polishing has the natural sweetness derived from koji.8Its low alcohol content makes it easy to drink even for sake beginners.

Not only beginners, but also connoisseurs of Japanese sake who think sparkling is evil, say, ``You can really taste the original taste of sake.''

It goes well with a wide range of dishes, and goes well with a wide range of dishes.

Akiko Kunii from the Marketing Headquarters recommends ``deep-fried chicken.'' The pleasant sweetness and sourness of ``Kashiro Hanabi'' goes perfectly with the juicy chicken.The fine bubbles make the meat juices overflowing refreshing in your throat. It will pour in.” It's a mouth-watering combination.

 

With the name “Shukufuku”5We sell different types of sparklingSasaiwai Sake Brewery Co., Ltd.(Niigata City). It is a slightly cloudy type with some slag remaining at the bottom.

 

While celebrations are being canceled or reduced due to the coronavirus pandemic, this series was born with the spirit of celebration in the naming of alcoholic beverages. about2After repeated trial production in XNUMX, we created a new brewery with different sake rice, yeast, and manufacturing methods.5A new kind of sparkling sake with secondary fermentation in the bottle was born.

 

The video on the top page of the sake brewery's official website shows the bubbles rising when the bottle is opened, conveying the image of the product as a blessing. When drinking at home, be careful when opening the bottle to avoid spewing out so much.

When I asked the president, Ryosuke Sasaguchi, what food goes well with it, he answered, "Sushi and hot pot."

Enjoy Niigata's signature white meat and shellfish nigiri, seafood hotpot, and yosenabe at various celebratory parties.

 

Sparkling sake made with white koji

Normally, Japanese sake uses yellow koji, but there has been an increase in the number of sakes using white koji, which is commonly used in shochu. Some sparkling sake uses white koji.

Tochikura Sake Brewery Co., Ltd.(Nagaoka City) sells a slightly cloudy sparkling sake made with white koji that has a distinctive sour taste.JULIE(Julie)" is on sale.

Using sake rice, Gohyakumangoku, you can enjoy the exquisite balance of the flavor of the rice and the sourness of the white koji.1this.

The naming is “Midori” → “Nigori” →2×5=10From "Juri" to "JULIE” to.

It's also full of playfulness. By the way, the red cape that hangs over the bottle is said to be reminiscent of the straw hoods of snowy countries. white and black2There are different types of labels.

 

The company's president, Kotetsu Tochikura, recommends dishes that go well with appetizers such as salads and chevre-type (goat's milk) cheese. Perfect for anniversaries and other occasions where you want to have a stylish dinner.

The last thing I would like to introduce isHakkaisan Brewery Co., Ltd.(Minamiuonuma City)'s "Secondly fermented sake in the bottle, Shirokoji Awa Hakkaisan."

It has a light taste due to the acidity made using white koji. The sake rice is Gohyakumangoku.50% used in rice polishing. this year6It was chosen as the toast at a dinner hosted by the government at the GXNUMX Finance Ministers and Central Bank Governors Meeting held in Niigata City in September.

At Hakkaisan Brewery Co., Ltd.1The sparkling sake that is on sale is ``Awa Hakkaisan, a secondary fermented sake in the bottle.''

 

Yamada Nishiki for koji rice, Yamada Nishiki and Miyama Nishiki for kakemai,50% Used in rice polishing. Enjoy the fruity aroma and elegant sweetness.

these2We asked PR Tomomi Uemura about her personal recommended dishes that go well with the book.

"I like the sour taste of 'White Koji Awa Hakkaisan' with white vinegar dressing, marinade, and yam unsen. 'Awa Hakkaisan' goes well with wild vegetable tempura, chicken hotpot, and chicken liver mousse."

I would also like to enjoy comparing the two types of ``Awa''.

At Hakkaisan Brewery Co., Ltd.2016Established in XNUMX and currently nationwide28The company is a member of “awaLiquor association” Joined. The association selects sparkling sake that has passed the association's examination.AWA SAKE” and is working to improve quality and expand the market.  

In addition to the products introduced above, there are many other sparkling sake products available in the prefecture. Find sparkling sake produced in Niigata and try it based on internet searches, information from sake stores and sake connoisseurs.

Favorite1I'm sure you'll find a book.   

 

Photo cooperation: Hakuro Sake Brewery Co., Ltd., Sasaiwai Sake Brewery Co., Ltd., Tochikura Sake Brewery Co., Ltd., Hakkaisan Brewery Co., Ltd.  

 

"Cushu notebook""R from Niigata"Publisher

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Mariko Takahashi