Sparkling sake is made through secondary fermentation in a bottle. Toji ( Brewmaster ) Miho Imada uses a little white koji in this sake, resulting in citrus notes and a refreshing finish.

IMADA BREWERY -Hiroshima, Japan

SIZE: 300ml
RICE TYPE: Nakase Shinsenbon
RICE POLISHING: 70%
ALCOHOL: 13%
RECOMMENDED SERVING TEMP : Chilled

Food Pairing: West Coast oysters, spicy shellfish dishes,chicken Kara-age