Sparkling sake is a unique variation of traditional sake that undergoes a secondary fermentation process, resulting in the production of carbon dioxide and giving it a fizzy or sparkling quality. While sparkling sake shares some similarities with traditional sake, it does have distinct characteristics that set it apart.
The basic ingredients used to make both sparkling sake and traditional sake are rice, water, and koji mold. Koji mold, also known as Aspergillus oryzae, is a type of filamentous fungus that is responsible for converting the starches in the rice into fermentable sugars. This mold is cultivated on steamed rice and is crucial in the sake production process.
In the case of traditional sake, after the koji mold has converted the starches into sugars, yeast is added to the mixture, and fermentation occurs. This fermentation process converts the sugars into alcohol, resulting in the production of sake. However, in the production of sparkling sake, an additional step is undertaken to create the carbonation.
To make sparkling sake, the sake undergoes a secondary fermentation process. This is achieved by adding a small amount of sugar and yeast to the sake before bottling it. The yeast consumes the added sugar and produces carbon dioxide as a byproduct, which becomes trapped in the bottle, creating the desired bubbles and giving the sake its sparkling nature.
The secondary fermentation process in sparkling sake is similar to the method used in the production of sparkling wines, such as Champagne. However, the specific techniques and duration of fermentation may vary depending on the desired style and effervescence of the sparkling sake.
One of the key differences between sparkling sake and traditional sake is the texture and mouthfeel. Sparkling sake tends to have a lighter and more effervescent quality, similar to sparkling wines. It often exhibits a refreshing and crisp character, making it a popular choice for those seeking a lively and bubbly drink.
Additionally, the secondary fermentation process in sparkling sake can also influence its flavor profile. The carbonation can help to accentuate certain flavor characteristics and add complexity to the sake. Some sparkling sakes may have notes of citrus, apple, or floral undertones, which can vary depending on the specific brewing techniques and rice varieties used.
It is worth noting that not all sake can be classified as sparkling sake. The secondary fermentation process is a deliberate action taken by the brewers to create the carbonation effect. Traditional sake is typically still, without any carbonation present. Therefore, sparkling sake is a distinct category within the broader realm of sake.
Sparkling sake is not the same as traditional sake. While both share common ingredients and the initial fermentation process, sparkling sake undergoes an additional step of secondary fermentation to create carbonation. This results in a fizzy and lively sake with a different texture, flavor profile, and overall drinking experience. So, if you're looking to explore the world of sake beyond the traditional still versions, sparkling sake offers a delightful and unique option to consider.