This sparkling sake reflects the evolution of sake and a desire to broaden the gastronomic range with which it can be associated. To put it plainly: Japanese food has evolved, and sake is also drunk with Western cuisine, so the taste of sake has to follow!
This is why there is currently a trend towards using white koji – usually reserved for making shochu – to increase the acidity of sake, the same acidity sought in wine to accompany food. While the koji usually used to make sake is yellow, white koji (like black koji) produces citric acid, literally giving the sake an acidity reminiscent of citrus fruit, a type of freshness not found in ‘normal’ sake. This type of sake can absolutely be enjoyed in wine glasses.
This IWAU 2023 sake, with its fine, pleasant bubbles delicately underlining the sweetness of the rice, is the perfect accompaniment to cured ham and cheese as an aperitif, to seafood dishes such as white fish and fresh oysters as part of a meal, and also to fried chicken.
The versatile IWAU 2023 can also be used to make cocktails, for example mixed with grapefruit juice.
About Nozomi Japan
Located in Niigata, Nozomi Japan focuses on the fermentation process, which it expresses through its range of SHIROKIMONO sakes, created beyond a framework of thought governing what sake should or must be. Nozomi Japan’s sakes are freely conceived, with the sole aim of accompanying people through happy and joyful moments.
