In everyday Japanese, sparkling sake is simply called “sparkling sake” or “sparkling nihonshu.” The term “sparkling” refers to the effervescence or fizziness of the sake. This is the most commonly used term when referring to sake with bubbles.
However, in more technical terms, sparkling sake can also be called “happouseishu” or “happoushu.” The word “happousei” in these terms means effervescence or fizziness. It is worth noting that the term “happoushu” is also used to refer to cheap, low-malt “beer,” which can be confusing.
Personally, as a sommelier and brewer, I have had the opportunity to taste and explore various types of sparkling sake. One particular experience that stands out is when I tried a bottle of sparkling nihonshu during a special celebration. The effervescence added a delightful liveliness to the sake, enhancing the overall drinking experience.
When describing sparkling sake, it is important to avoid excessive use of adjectives and instead focus on conveying the unique characteristics and qualities of the sake. Each bottle of sparkling sake can have its own distinct flavor profile, ranging from crisp and refreshing to fruity and aromatic. Some may even have a slightly sweet or dry finish, depending on the brewing process and ingredients used.
To further enhance the understanding of sparkling sake, it can be useful to provide a comparison with other sparkling beverages, such as Champagne or Prosecco. While these beverages are made using different methods and ingredients, the concept of effervescence and the enjoyment of bubbles can be similar.
Sparkling sake is commonly referred to as “sparkling sake” or “sparkling nihonshu” in everyday Japanese. However, more technical terms such as “happouseishu” or “happoushu” can also be used. It is important to use descriptive language to convey the unique qualities of each sparkling sake, and personal experiences can provide valuable insights into the enjoyment of this delightful beverage.