SINCE 2007

In a sake tank, carbon dioxide is also produced at the same time by the yeast that conducts alcoholic fermentation.
In this sake, the yeast continues to ferment further in the bottle, producing carbon dioxide gas, which is naturally integrated into the sake to create a naturally effervescent sake.
Please enjoy the fine bubbles, gentle ginjo aroma, and refreshing taste made possible by the special process of secondary fermentation in the bottle.

12%