Forget About Champagne, discover the Sparkling Sake for the seasonal celebration!


For a Sparkling sake to be designated as Tokutei Meishoshu(特定名称酒), which is specially designated sake rather than a Futsushu(普通種)), or classified as a regular sake which allows a certain level of additives, it cannot achieve its bubbles through added carbonation as that would be considered an additive.


Tokutei Meishosh) requires sake to be made with just a handful of ingredients and does not allow the addition of preservatives, sugar, carbon dioxide or other flavour enhancers. 

Many of the sparkling sake beverages readily available which have increasingly become more known and popular, and cheap, are sake which are developed with added sugar and carbonation. In 2016, the Japan Awasake Association was established by brewers to develop standards and measurable criteria by which the integrity of Sparkling Sake can be maintained and upheld.  


The designation “Awa酒” which means bubbly sake was trademarked to distinguish specially produced sparkling sake from those which are mass market and mass produced.  This has been an effort to establish something for Japan akin to the prestige of Champaign.  The desire has been to offer up an alternative celebratory beverage to Champaign, truly Japanese and expertly made as high-quality sake with carefully developed techniques.  

Mizubasho Artist Series

There are currently 25 certified members of the Awasake Association.  At the helm  as director is our very own Nagai Shuzo’s president, Noriyoshi Nagai, who developed Pure, the first sake made in the strict traditional method.  Nagai Shuzo put so much research and development into creating a successful adaptation of the traditional method, a uniquely dry style of sparkling sake, that they patented the technique.


The Awasake Association maintain strict adherence to the following rules.  All which qualify must be checked for the following. 


1. Created from only rice, rice mold and water. (※2)


2. 100% domestically grown rice is used and graded above 3 by the Agricultural Produce Inspection Law as raw material.  Junmai or polishing ratio are not stipulated.


3. The preservation of only carbon dioxide which stems from the natural fermentation during brewing. 




4. Outward appearance is clearly transparent and bubbles form after it is uncorked and poured.


5. Alcohol content is 10% or more.


6. Gas pressure is 3.5 bars (0.35 megapascals) or more at 20, inside the bottle or tank.


7. For three months or more at room temperature, aroma and quality remain the same and to maintain these standards, pasteurization is carried out. 


8. Certified inspections are carried out twice a year.






The next time you are looking for a bottle to commemorate an anniversary, a birthday or a promotion, consider supplementing your champaign with a wonderful bottle of Sparkling Sake.  You will get the same satisfaction of popping the cork and seeing those fine bubbles rush to the top of your glass, the refreshing first sip, all with an expertly made sparkling sake such as the Mizubasho Pure.  An added bonus will be that due to its rice base and ample umami, a sparkling sake is a great match for food so you can eat and drink in happy celebration.

Check out our lineup for sparkling sake in Sakemama now