Discover the Joy of Sparkling Sake

What Exactly Is Sparkling Sake and How Is It Made?

什么是起泡清酒?它是如何生产的?

Sparkling sake is a term used to describe sake that is fizzy and effervescent (containing carbon dioxide). It is characterised by a lower alcohol content than regular sake and is often sweeter. It is popular as a casual and easy-to-drink sake even among people who don't usually drink sake. It occupies a large place in the sake category.

起泡清酒指的是含有二氧化塘起泡的清酒(含有二氧化碳)。它的特点是酒精含量比普通清酒低，而且通常更甜。它是一种随意、容易喝的清酒，即使不经常喝清酒的人也很喜欢。它在清酒中占有很大一部分。

There are three main types of sparkling sake: the first is the active nigori type. In this type, the unrefined sake is roughly strained and fermented in its moromi state (the state in which the bacteria are still alive) before being bottled. This method uses the fermentation power of the ingredints - rice, water and koji - to produce carbonation.

 起泡清酒主要有三种:第一种是活性清酒。在这种类型的清酒中，未经精炼的清酒在装瓶前在混合状态(细菌仍然存活的状态)中进行粗略的过滤和发酵。该方法利用原料——大米、水和曲的发酵力进行碳酸化。

The second type is the carbonation type. This type of sake is made by injecting carbon dioxide gas into the finished sake afterwards to produce a bubbling effect. Depending on the amount of carbon dioxide gas injected, the carbonation is different from that of the fermented type, but it provides a different carbonation stimulation.

第二种是碳酸型。这种清酒是通过向成品清酒中注入二氧化碳气体来产生起泡效果。根据注入二氧化碳气体的量，碳化与发酵型不同，但它提供了不同的碳化刺激效果。

The third type is the secondary fermentation in bottle type. Like the active nigori type, this utilises the fermentation power of the ingredients to produce carbonation. The difference is that there is no fermentation power in the process of producing the sake. Therefore, once the finished sake is bottled, it is fermented with the addition of yeast and sugar. This sparkling sake has a pleasant carbonation with a gentle mouthfeel.

第三种是二次瓶内发酵型。像活性清酒一样，它利用原料的发酵能力来产生碳酸。不同的是，在生产清酒的过程中没有发酵力。因此，成品清酒一旦装瓶，就会加入酵母和糖进行发酵。这款起泡清酒有怡人的碳酸感和柔和的口感。

Recommended Sparkling Sake

推荐理由

Lightly cloudy sparkling junmai-shu with clean, refreshing flavor. This sparkling sake is made with the second fermentation method, which takes place in the bottle and produces the perfect amount of bubbles. Seikyo Junmai Sparkling has a low sweetness for a sparkling sake, making it a perfect match as a mid-meal drink, and you can also enjoy a beer-like thirst-quencher before a meal.

淡淡的云雾，晶莹剔透，清香爽口。这种起泡的清酒是用第二种发酵方法制成的，这种方法在瓶中发酵，产生完美数量的气泡。盛京纯米气泡酒的甜度较低，是餐中饮品的完美搭配，也可以在餐前享用啤酒一样的解渴饮料。

Chill well and rest to settle bubbles before opening slowly, as opening too fast will cause sake to spurt out. First enjoy as a clear drink and then gently mix, as you like, towards the end of the bottle. Due to its authentic production, even if the gas is completely released, the sake can still be enjoyed as normal light nigori sake.

冷却好，休息一下，气泡沉淀下来后然后慢慢打开，因为打开太快会导致清酒喷出来。首先享受作为一个清澈的饮料，然后轻轻混合，随你直到瓶底儿。由于原汁原味，即使气体完全释放出来，也可以像普通的淡日本清酒一样令人享受。