Sparkling Sake Guide: The Bubbly Trend Captivating Sake Lovers Worldwide
- Robin Sola
- Sep 1
- 8 min read
When most people think of sake, they picture warm rice wine poured into small cups at a cosy izakaya. Yet there’s a new star on the rise: sparkling sake. Light, effervescent and often lower in alcohol, this bubbly twist on Japan’s traditional rice wine has exploded in popularity across Japan and, increasingly, in Europe, the United States, Canada, Australia and Singapore. According to sake educators, sparkling sake has become popular only recently — it was an obscure drink until breweries like Takara Shuzo’s Mio started marketing it to younger drinkers in the early 2000's. Today it’s found on supermarket shelves and trendy menus around the world. In this post we’ll explore what sparkling sake is, how it’s made, its history, which brands to try and how to enjoy it like a pro.
What Is Sparkling Sake?
At its core, sake is brewed from rice, water, koji mould and yeast. During fermentation, yeast converts sugar into alcohol and carbon dioxide. In traditional sake production, the CO₂ is allowed to escape, producing a still beverage. Sparkling sake retains that gas.
There are two ways to make it. Gas‑injected sakes are simply pressurised with CO₂ after fermentation, giving crisp, soda‑like bubbles. Bottle‑fermented versions trap natural carbon dioxide during a secondary fermentation. This latter method, borrowed from Champagne, produces delicate, integrated bubbles but requires careful handling because the live yeast continues to ferment.
Sparkling sake usually sits between 5 % and 13 % alcohol – significantly lower than the 15–20 % typical of still sakes. Combined with gentle sweetness and fruity notes, this makes it approachable for newcomers and perfect for brunches or dessert pairings.
A Brief History of Bubbles in Sake
Experiments with carbonated sake date back to the early 20th century, but it wasn’t until 1964 that the first commercial sparkling sake, Tsuki no Katsura’s Dai‑gokujo Nakagumi Nigori, hit the Japanese market. Subsequent gas‑injected releases in 1968 kept interest alive.
The real turning point came in 1998 with Ichinokura’s Suzune, a bottle‑fermented sparkling sake whose appearance on television launched nationwide curiosity. A few years later, Takara Shuzo’s sweet, low‑alcohol Mio targeted younger drinkers and sparked the modern boom. Recognising this momentum, the Awa Sake Association formed in 2016 to certify bottle‑fermented sparkling sakes and promote quality. Today, bottles are exported across the globe.
How Sparkling Sake Is Made
Carbonated vs Bottle‑Fermented
As noted above, sparkling sake falls into two families: gas‑injected and secondary fermentation. Let’s unpack how each method works and what it means for flavour.
Gas‑Injected
For carbonated sparkling sake, brewers start with fully fermented, usually filtered sake. Using pressure tanks, CO₂ is forced into the sake until the desired level of effervescence is achieved. The advantage of this method is consistency and control: it’s easy to create clear, crisp sakes at scale. However, because gas is added after fermentation, these sakes cannot be labelled as tokutei meishō‑shu even if the base sake is premium. The flavour profile tends to be clean and refreshing with larger, soda‑like bubbles. If you enjoy prosecco or ciders, this style may appeal to you.
Bottle‑Fermented
Bottle‑fermented sparkling sake is closer to Champagne. After primary fermentation, a mixture of sake, yeast and sometimes additional rice or sugar is sealed in bottles or tanks. As yeast converts remaining sugars into alcohol, carbon dioxide dissolves into the liquid. The resulting bubbles are fine and integrated, giving a creamy texture and persistent mousse. Some producers employ the degorgement technique — flipping bottles upside down and freezing the neck to remove sediment — to achieve brilliant clarity. Others leave a soft cloud of rice lees, resulting in a lightly milky appearance and a richer mouthfeel.
This method requires careful temperature control and handling. Kassei nigori, an unpasteurised bottle‑fermented sake, continues fermenting in the bottle and must be stored cold; if overheated or shaken, the cap can pop or the bottle may burst. For this reason, many breweries recommend refrigerating and opening slowly over a sink — but the lively fizz and creamy texture reward the extra care!
Low Alcohol and Vibrant Aromas
One reason sparkling sake resonates with new drinkers is its moderate alcohol content. Whereas many Junmai or Ginjo sakes hover around 15 %–20 %, sparkling sake often sits between 5 % and 13 %. The lighter body allows flavours to shine without overwhelming the palate. Many sparkling sakes are slightly sweet and carry fruity notes reminiscent of peaches, strawberries or tropical fruit. If you usually find sake too intense, the bubbles and fruity profile make sparkling sake an ideal gateway.
Sparkling Sake Brands to Explore
Curious to pop a bottle? Here are a few noteworthy sparkling sakes that are widely available outside Japan. Always check local importers, specialist shops or the WhatSake app (search for “sparkling” and scan bottles in store) for regional availability.
Mio by Takara Shuzo (Japan)
This bright blue‑bottled sake is arguably the drink that kicked off the 2000s sparkling sake boom. Mio is gas‑injected and low in alcohol (~5 %), with gentle sweetness, fruity notes and delicate bubbles. It’s widely exported and makes an excellent aperitif or dessert pairing.
Ichinokura “Suzune” (Japan)
Launched in 1998, Suzune is a bottle‑fermented sparkling sake with a slightly cloudy appearance due to a touch of nigori. It offers subtle sweetness and fine bubbles. Suzune helped popularise sparkling sake domestically and is now exported to many countries.
Mizubasho Pure (Japan)
In 2008 Gunma’s Nagai Shuzo unveiled Mizubasho Pure, the first clear, bottle‑fermented sake made using a Champagne‑like process. It took a decade of research and even earned a patent. Expect elegant, dry bubbles and delicate fruit notes; it’s a favourite in fine‑dining circles.
Masumi Arabashiri (Japan)
Although not strictly a sparkling sake, Masumi Arabashiri deserves a shout‑out for its lively freshness and slight natural spritz. Arabashiri refers to the first run of the press, and this unpasteurised, undiluted Junmai Ginjo is released each winter as a seasonal treat. Masumi first introduced an Arabashiri bottling in 1983, and the 2025 edition shows that even at 17 % alcohol it can be remarkably drinkable. Brewed with the brewery’s famous No. 7 yeast, it has a mild white‑peach aroma and balances supple body, underlying sweetness and brisk acidity. Serve this nama sake chilled and enjoy it with pan‑seared trout, miso‑braised chicken or even a fines herbes omelette.
Shichiken Sparkling Sake (Japan)
Drawing pure water from a subterranean river under Mt. Kaikoma, Yamanashi Meijo’s Shichiken range uses secondary fermentation in the bottle to create elegant bubbles. Their Yama no Kasumi is a cloudy, nigori‑style sparkling sake whose tiny rice particles dance like snow; it offers aromas of cheesecake, butter, pineapple and coconut cream and finishes with a velvety, umami‑rich sweetness. Sora no Irodori showcases a spectrum of flavours — pear, cinnamon, toast, fig, almond and melon — balanced by a crisp finish; pair it with pork dishes or blue cheese. The premium Mori no Kanade spends time in whiskey barrels, yielding notes of lemon, macadamia nut and apple pie with a long, luxurious finish, and a collaboration with chef Alain Ducasse adds an avant‑garde release infused with wild strawberry, aniseed and yogurt notes. Shichiken’s range proves that sparkling sake can reach Champagne‑like complexity while staying rooted in Japanese terroir.
The Sparkling Sake Brewery (Cambridgeshire, UK)
Europe’s only dedicated sparkling sake brewery, located near Cambridge, focuses exclusively on bottle‑fermented sparkling sake and seasonal products. Although we covered their story in a previous article, it’s worth mentioning here because they showcase how sparkling sake is being reinterpreted outside Japan. Their Awa Series uses natural fermentation and sustainable practices and pairs beautifully with local cheeses and desserts.
Local Craft Bottles
Beyond the big names, keep an eye out for Australian producers experimenting with sparkling sake, or search for collaborations between American sake breweries and cocktail bars. Using the WhatSake app’s search and rewards features is a great way to discover limited releases and support local producers.
Serving and Enjoying Sparkling Sake
Sparkling sake deserves the same respect you’d give Champagne – with a few twists.
Chill it Properly: Serve sparkling sake cold, ideally between 5 °C and 10 °C. Chilling accentuates the bubbles and prevents foaming over. Unlike hot sake, warming sparkling sake will dull its delicate aromas.
Choose the Right Glass: Flute glasses preserve bubbles and concentrate aromas. If you don’t have flutes, a white‑wine glass works. Avoid wide sake cups, which let carbonation escape quickly.
Open Carefully: If the sake is bottle‑fermented, open slowly and over a sink. Tilt the bottle at 45 degrees and ease out the cork or cap to control the rush of bubbles. For active nigori, be ready for a lively fizz.
Pair Smartly: Sparkling sake is versatile. Fruity, slightly sweet styles pair wonderfully with desserts like fruit tarts, sorbet or dark chocolate. The light sweetness can also balance spicy foods or savoury dishes; think Thai curries or Tex‑Mex, where the carbonation refreshes the palate. Dry versions, like Mizubasho Pure, are lovely with seafood, sushi or fresh salads.
Experiment: Don’t be afraid to create your own cocktails. Mix sparkling sake with a splash of yuzu juice for an elegant spritzer or use it as a base for a bubbly mimosa. Its low alcohol and gentle acidity make it a fun mixer.
Where to Find Sparkling Sake Outside Japan
The good news for sake lovers in Europe, North America, Australia and Singapore is that sparkling sake is no longer confined to Tokyo bottle shops. Due to its growing popularity, many mainstream retailers and online stores stock at least one or two options. Here are some tips for sourcing:
Specialist Retailers: Look for Asian supermarkets, Japanese grocery stores or boutique beverage shops that carry craft beer, cider or natural wine. They often have a selection of sparkling sakes.
Bars and Restaurants: Trendy cocktail bars and izakayas are embracing sparkling sake as an alternative to prosecco. Ask your local bartender for recommendations or try it in a sake‑based cocktail like a Sake‑tini or Sake Mojito from our previous cocktail roundup. In the UK, Cambridge’s Sparkling Sake Brewery hosts tastings and sells bottles direct to customers, while London’s sake bars are increasingly featuring sparkling options.
Online Delivery Apps: Websites and apps dedicated to sake can deliver bottles to your door. WhatSake, for instance, lets you scan labels, read tasting notes and even earn rewards when you purchase sake from local vendors. It’s an easy way to explore sparkling sake and track your favourites. Learn more about WhatSake’s features. Note: If linking in Wix, replace the parentheses with the appropriate hyperlink.
Events and Festivals: Keep an eye out for sake festivals, pop‑up tastings or Japanese cultural events in your city. Sparkling sake is often poured alongside still styles at these gatherings and offers a great opportunity to compare brands and meet producers.
Sparkling Sake and the Future of Sake Culture
Sparkling sake isn’t just a gimmick; it’s a meaningful evolution in sake culture. Its emergence shows how brewers are balancing respect for tradition with innovation. Bottle‑fermented techniques borrow from Champagne yet utilise rice and koji, carbonated styles cater to modern palates, and the low‑alcohol content invites new drinkers. The formation of the Awa Sake Association demonstrates that Japan’s sake community values quality and wants to protect the integrity of this bubbling style. Internationally, craft breweries and bars are experimenting with sparkling sake, integrating it into cocktails and pairing menus and expanding the beverage’s reach.
Ultimately, sparkling sake invites us to reconsider what sake can be. Whether you’re toasting a celebration, enjoying afternoon tea or simply curious about new beverages, popping a bottle is a delightful way to explore Japan’s drink culture. So gather some friends, chill a bottle and savour those gentle bubbles — kanpai!
Download the WhatSake app today: Google Play / App Store
