白麹純米酒　スパークリング 海風土（シーフード）

Hiroshima is one of Japan's leading areas for oyster production, so Imada Shuzo has brewed a unique sake for the local delicacy. Characteristic of Seafood Junmaishu is its tantalizing acidity, which is produced by white koji. This Sparkling version of Seafood Junmaishu has undergone a secondary fermentation in the bottle, where residual yeast and sugars produces a generous amount of natural CO₂ similarly to the Champenoise method. This complex Junmai sake contains a wide gradient of flavors and nuances, from grapefruit-like acidity to anise notes, and mineral purity.

The prominent citric acid is beautifully complemented by creamy notes from locally harvested Hattan-Nishiki rice. The ultra-fine sediment, which creates the beautiful glow, also works actively in the taste with overlapping sweet / sour elements. In the nose there are inviting scents of elderflower, cedar and koji rice. 

Serving temperature: Drink it chilled at about 16 degrees, if you prefer a higher acidity. Or at about 20 degrees if you prefer a more rounded sweetness and full-body texture.

Food Pairing: Pour it with raw oysters and seafood as in Hiroshima, or find your own food synergy, the possibilities are many. We love pairing it with soft cheeses like brie and camembert, but also hard, creamy cheeses like young manchego, works extremely well with this sake. The vibrant acidity in Sparkling Seafood also goes perfectly with the sweetness and umami content in small summer tomatoes.. The low alcohol percentage of 13% makes this sake an obvious lunch sake, or aperitif.   

• Content: 500ml
• Alcohol: 13%
• Polishing rate: 60% Koji rice & 70% Kake rice
• Rice variety: 100% Hattan-Nishiki
• Yeast type: HG 26BY & Reiwa 1
• Water hardness: 3.7 dh

Brewery: Imada Shuzo, Hiroshima