Dassai Sparkling 23

Year -end limited product. For this time, we are manufacturing with the timing so that you can drink in the best state. The texture and foaming are comfortable. A faint peach scent and a good -looking honey -like sweetness. The last minute balance created by secondary aging in the bottle, the impact when drinking for the first time is large. I hope you can enjoy the best taste as a tool to enjoy in the best scene. It is a sake that is bottled with a coarse mash (Moromi), which is a delicate bubble -sake rice representative, which is woven by natural fermentation. Only Yamada Nishiki / Koji does not have sugar. It is a sparkling of Junmai Daiginjo made by the rare "Naturu" manufacturing method in champagne. Until the Dassai Sparkling is delivered, stir well to make the bottle even uniform. Why is Dassai's sparkling only? This is because pursuing the deliciousness requires the harmony of the original sweetness of the sake and the dry part of sparkling. What is transparent sparkling? There are many voices, but in order to pursue the deliciousness of sake, it is sparkling. The sparkling of secondary fermentation dassai in the bottle does not add carbonated, but is used for secondary fermentation in the bottle using the power of natural fermentation ( *). Therefore, a room managed at a certain temperature immediately after bottling is taken for about 3 weeks for the secondary fermentation period. If the fermentation period is too long or the temperature is too high, the yeast will be unbalanced with the taste and aroma. After about 3 weeks of tasting, check the taste and fragrance as well as the normal Dassai as well as the carbonic acid. Gas pressure is also important, but the balance between taste, aroma and gas is the most important. Sparkling, which has been successfully checked before shipping, moves to the ice temperature immediately to prevent deterioration. Due to the nature of live sake, it will be shipped without long -term storage.