HANABI, champagne sake.
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28 rue du Dragon - 75006 PARIS
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Sparkling sake – HANABI (30cl / 70cl)
- Hakuro Shuzo
- Sparkling sake
- SEIMAIBUAI (amount of rice left after milling)
- Nagaoka (Niigata)
- Rice variety
- Gohyaku Mangoku
- Alcohol content
- Keep in a cool place and away from light. Sake has no expiration date, but we recommend drinking it within one month of purchase to get the most out of its flavors.
A sparkling Junmai sake made only from rice. The second fermentation in the bottle produces a natural carbon dioxide and light, pleasant bubbles in the mouth. With an elegant sweetness resulting from a balanced combination of the right acidity of the sake and the umami of the rice, this sake with a very low alcohol content may be suitable for people who do not usually drink alcohol, allowing them to discover the taste of sake. The name ""HANABI"" is obviously a reference to the famous Nagaoka fireworks.
About the second fermentation in the bottle
The second fermentation in the bottle is famous for its use in the making of champagne. It is the longest method to create bubbles, and it is also the oldest, which is why it is called "traditional method" (the appellation "méthode champenoise" being specific to the Champagne region). In the case of sake, bottling is done after the first fermentation, with the addition of sugars and yeasts to trigger the second fermentation. When the bottle is closed, the bubbles dissolve in the sake instead of evaporating into the air. The yeast that has finished fermenting becomes lees and accumulates at the bottom of the bottle. During the fermentation process, sediment that has accumulated at the bottom of the bottle is also removed, which is why the method of secondary fermentation in the bottle is long and expensive, but the foam created is finer than ordinary carbonic acid foam. In addition, the lees contain umami (amino acid) components that add complexity to the aroma and taste of aged sake. If sparkling sake is called "Japanese champagne", it is because the process used to create a high quality foam and taste requires the same work as for champagne."
*As with champagne, make sure to cool the sake well before opening to avoid overpressure.
Founded in 1751 by a merchant from the Nagaoka fiefdom, whose prosperity owes much to its status as a castle town, the Hakuro house originally bore the name "Echuya", but in 1882 it inherited the Makino family brewery, its family crest (3 toothed oak leaves) and the trade name "Hakuro". The Makino family gave birth to many daimyo (feudal lords) who ruled in the Nagaoka region for over 250 years, from the Edo era to the Meiji Restoration. In other words, the Hakuro house can boast a pedigree, and it is for this reason that its sake is often chosen as a gift, and the house ships massively to Tokyo, where demand is even greater than in Niigata Prefecture. As a result, Hakuro's sake is often available in Tokyo's department stores.
About the Family Coat of Arms
Japanese crests are similar to Western crests in that they symbolize a family. However, while Western coats of arms are the prerogative of nobles, Japanese coats of arms are found in all social classes, from nobles to commoners.
Consume in moderation.
Alcohol should not be consumed by pregnant women.