WAKABOTAN TEN-I SPARKLING 720 mL

This sparkling sake undergoes secondary fermentation in the bottle, beautifully combining brewing techniques of shochu and wine with those of sake in its preparation.

Alcohol content: ≥11% and <12%

Volume: 720ml

Quality of sake

This sparkling sake is a symphony in a glass, with the delicate effervescence of in-bottle secondary fermentation guiding a refreshing medley of green apple, pear, white peach, freshly steamed rice, creamy yogurt, and a mushroom-like note that enhances the experience of complexity. These vibrant flavors come alive with creamy bubbles and firm acidity, culminating in a crisp, slightly dry finish and a clean, elegant aftertaste.

Technology

We used apple acid-producing yeast and white koji, which is traditionally used in shochu production, to achieve a crisp, acidic sake quality. The sake’s delicate, crisp effervescence is the result of thorough secondary fermentation and sediment removal in the bottle.

Story

We have taken the enjoyment of Japanese sake to new heights by incorporating the cutting-edge brewing technology of Ajimu Sparkling Wine, released in 2006, into our existing junmai sparkling sake.In addition, we have applied our koji-making expertise, honed through the production of our premium shochu “IICHIKO,” and put it to work to ensure the absolute quality of our sake. Production of this new product began in 2023.

Lot

■Characteristics of the Batch and Special Features
[Fermentation]
○ Primary fermentation
　Preparation was started in early November, which is the best season for preparation. The rice was prepared under conditions with stable atmospheric and water temperatures.
　It was difficult to control the process of the previous lot during the late summer heat, and the sake meter value progressed to a dryish state. Therefore, the rice was processed with an image of keeping the sake meter value, and the diastatic balance was maintained by fermentation for 18 days.
　White koji was added on the 14th day as part of the four-step process considering the analysis values and pressing schedule. Thus, we tried to enhance the taste and crispness by adding sourness.
○ Secondary fermentation (in the bottle)
　Due to the higher gas pressure from the beginning, we fermented it slowly over approximately 280 days in a 0℃ cold-temperature container.
　The timing of using the Pupitre rack (dedicated rack where bottles are tilted) was determined from the condition of the sediment, and Dégorgement (removal of sediment) was performed; this is a time-consuming process.
　Fine bubbles specific to the secondary fermentation in bottles were created.

■Tasting comment (Sep. 2025)
　Fine, voluminous, smooth bubbles. A glossy, radiant, and greenish crystal. You can smell the strong aroma of fruits such as apple and pear and nectar with a subtle scent of spices such as clove. When taking a sip, you will feel a strong attack(*). The crisp sourness enhances the sweetness, and the refreshing sweet sourness spreads in the mouth. This is a sparkling Japanese sake whose gorgeous flavor and taste spread in the mouth, and you will enjoy a pleasant aftertaste for a long time.
　Pairing widely ranges from pasta or pizza using olive oil to sushi. Start drinking the cold sake in a wine glass, and you can enjoy the change of the flavor and taste while drinking it slowly until the sake reaches room temperature.

This batch contains floating (precipitating) yeast and raw material-derived sediment, but please do not worry - there are no quality issues!
* The sediment has been increased to activate secondary fermentation in the bottle, and it is removed while the sake is in a slightly cloudy state to retain the umami of the yeast and other components.

■Characteristics of the Batch and Special Features
[Fermentation]
○ Primary fermentation
　The rice dissolution and yeast activity were well balanced, and this lot was controlled without additional water.
　Since the preparation started in September with the late summer heat, the fermentation period was for 17 days, shortened by 1 day compared to the previous period.
　Considering the external air, we suppressed the yeast activity in the early stage of the fermentation. In the latter half, the setting was lowered from low temperature (11℃) to 5℃ at the final stage, but the actual product temperature fluctuated around 8℃.
　On the 14th day, white koji was added as part of the four-step process from the tasting during the management of moromi (fermented rice mash) and analysis values. By adding sourness, the acidity of the product was increased, which made the aftertaste crisp.

○ Secondary fermentation (in the bottle)
　Fermentation was carried out at a constant temperature (20℃) for about 200 days because the gas pressure was slightly low during the process.
　During the last one week, bottles were placed on a special rack called Pupitre, Remuage (collecting sediment into the neck of bottles by rotating bottles) was performed, and then Dégorgement (removing sediment) was performed.
　Fine bubbles specific to the secondary fermentation in bottles were created.

■Tasting comment (May 2025)
　Fine and smooth bubbles. Radiant, clear, greenish pale yellow. You can smell the aroma of white fruits such as apples and pear and the scent of flowers and a subtle flavor like yogurt. When taking a sip, you will taste a crisp sourness and moderate sweetness such as sweet sourness of fruits. It is impressive to have a pleasant, gorgeous flavor with a moderate length of aftertaste.
　Pairing widely ranges from pasta or pizza using olive oil to sushi. Start drinking the cold sake in a wine glass, and you can enjoy the change of the flavor and taste while drinking it slowly until the sake reaches room temperature.

■Characteristics of the Batch and Special Features
[Raw Materials and Raw Material Processing]
We set the soaking water content to 1% higher than the previous batch (132%) to improve rice solubility.

[Fermentation]
○ Primary fermentation
The rice dissolved well and yeast activity increased, so the amount of additional water was reduced.
The fermentation period was extended by one day to 18 days to increase yeast activity during the initial fermentation stage. This increased yeast activity during the initial stage, and then fermentation was continued at a lower temperature (11°C) to bring out the fruit aroma.
In addition, increasing the fresh koji acidity enhanced the product’s acidity, resulting in a crisp aftertaste.
○ Secondary fermentation (in the bottle)
Fermentation was conducted at a constant temperature of 17°C for 104 days to increase gas pressure.

■Tasting comment (Nov. 2024)
　The secondary fermentation in the bottle produces a fine, creamy foam, a slight haze, and a yellowish color. On the palate, green apple and citrus aromas spread through the mouth, followed by a yogurt-like flavor, and a crisp acidity and richness reminiscent of wine or cider.
　Pair with appetizers such as Caprese salad, prosciutto and melon, or chicken sauté. The milky richness of mozzarella cheese and the freshness of basil in the Caprese salad harmonize beautifully with the sweetness. Prosciutto and melon complement each other perfectly. The saltiness of the prosciutto brings out the sweetness of the melon and enhances the complex flavors of the sake. Sautéed chicken pairs beautifully with the crisp acidity of sake, which brings out the tender, juicy texture of the chicken. Other excellent pairings include rich cheeses (blue cheese, washed rind cheeses) and fruits with a tart flavor, such as strawberries and kiwi.