The award-winning Keigetsu John Sparkling sake was made for Mr Matsumotos good friend John. They are both wine lovers and during a toast with one of Mr. Matsumoto’s still sake, John asked why there were no bubbles. Mr. Matsumoto opted to add CO2 to create the bubbles, as he wished to have a crystal clear sake and avoid the natural sediment that results from bottle fermentation. The Junmai Daiginjo (50% polish) base sake is made with Gin-no-Yume rice before carbonation. The resulting sake is crystal clear with aromas of peach and cherry blossom on the nose, propped up by lively bubbles and a bone-dry finish on the palate. Serve cold, preferably at 4C. Open with care and recap in between servings. This relatively dry sparkling sake can be served on its own, with canaps, tapas, and can be opened for the same occasions that call for a sparkling wine. [#intro]An aromatic, clean yet full bodied sparkling Sake with matching acidity & creamy texture…[/intro]