Perfect for modern Japanese cuisine, a fusion era. To bring out the best in Japanese ingredients, you need sake. And sparkling sake at that!
Mmm! Just as the advance buzz suggested, it's truly delicious! The exhilarating effervescence of fine bubbles, akin to Champagne, combined with the subtle, refined taste of sake. This seems to pair well with any dish based on Japanese ingredients and seasonings. The sensation of tiny bubbles popping lightly on the tongue is entirely different from typical carbonated beverages. This delicacy truly shines before and during a meal, and in terms of its prestigious touch, it's on par with Champagne.
Edit & Text by TSUCHIDA Takashi
It's not just about the carbonation! These silky bubbles are simply sublime.
Forgive me if my language becomes a bit rough; I'm currently tasting this product as I write. I'm trying "SORAH" at home after OPENERS representative Hiroyuki Matsumoto told me, "It's incredibly delicious, you must try it."
I love alcohol. I love sake. And I love sparkling wine. I drink sparkling wine at home about once a week. Champagne is a bit too expensive for me, so I save it for special occasions. On regular weekends, I mostly enjoy Cava, Spumante, and Crémant. The effervescence is just the best for my tired body after a long week.
On the other hand, I appreciate sake for its rich flavor and excellent value for money (as long as I'm buying at the regular price and not getting caught up in premium pricing). However, for my tired body after work, I prefer the refreshing sensation of bubbles, so I tend to host my own "end-of-week celebration" with sparkling wine.
There's a huge carbonation boom among alcohol enthusiasts right now. Champagne is at the forefront of this trend, and even in the skies above the clouds, everyone eagerly orders Champagne (or sparkling wine) with their meals. It's not just grapes; people enjoy highballs, gin and tonics, and more. Everyone loves bubbles. The modern mood is to enjoy the crisp, refreshing sensation along with the alcohol.
In this context, Champagne, with its secondary fermentation in the bottle, truly stands out. Now, let me explain this in a bit more detail.
The bubbles in Champagne aren't created by adding carbon dioxide later. They are formed by re-fermenting the wine inside the bottle after it has been bottled individually, trapping the carbon dioxide produced during this process. This method was pioneered by the monk Dom Pérignon, the father of the prestige cuvée "Dom Pérignon."
In other words, these are naturally derived tiny bubbles created when carbon dioxide, generated through fermentation, dissolves into the alcoholic liquid. This is why you can enjoy the silky, fine bubbles.
And SORAH is a product that captures bubbles created using the same method as Champagne: secondary fermentation in the bottle. The difference is that wine uses wine yeast, while sake uses sake yeast. They are almost like relatives. That's why, like Champagne, the bubbles are so fine.
This fineness is key. A smooth mouthfeel means no obstruction as it goes down, continuously lifting your spirits with every sip. Isn't it wonderful how the bubbles elevate your mood with each glass you bring to your lips? It's simply the best.
What makes SORAH particularly exceptional is its clarity. While sake produced by secondary fermentation in the bottle has existed before, the technology to remove the lees (sediment) after fermentation was lacking, and these products were sold with the lees settled at the bottom of the bottle.
The bottles are inverted so the lees gather at the neck, then cooled.
The frozen lees are then expelled.
The amount lost during the expulsion of lees is replenished to the original volume.
To prevent gas from escaping, it is quickly sealed with a cork and secured with wire.
After cooling, it's crucial to perform disgorging, dosage, and corking in quick succession.
The innovation of "SORAH" lies in achieving disgorging (removal of lees), similar to Champagne, which was previously not done. The lees are collected at the neck of the inverted bottle, instantly frozen to -27°C with specialized machinery. The frozen lees are then expelled in a burst, and the clarified sake is topped up to the original volume before being sealed with a cork and wire. This is how "SORAH" is created.
Now, "SORAH" is distributed at a price point comparable to Champagne. It's undeniably in the ultra-high-end category for sake, but this unique experience is unparalleled. Moreover, when compared to Champagne, the price is similar.
So, if you find yourself thinking, "I want to drink sparkling tonight," "My appetizer is Japanese," and "Maybe I should splurge a little," then give it a try. You'll surely be impressed, thinking, "Sake has finally come this far!"
It's difficult to go out for drinks these days, but why not take this opportunity to savor a sake like this at home? Cheers!
CHIYOMUSUBI SORAH【SPARKLING SAKE】 Ingredients | Rice (domestic), Koji (domestic rice) Storage | Avoid high temperatures and humidity; store in a cool, dark place. Best Before | Approximately 1 year (unopened) Price | ¥4,400 (720ml), ¥2,475 (360ml) *Tax included
