Hananomai Sparkling (花の舞 スパークリング)

Hananomai Sparkling is a hybrid effervescent sake with a 12% ABV, crafted by Hananomai Brewing in Shizuoka Prefecture using French Burgundy white wine yeast. After brewing Shizuoka-grown rice polished to 60%, the identical in-bottle secondary fermentation method used for Champagne is applied, trapping fine and strong carbonation at a 3GV (Gas Volume) level within the liquid. It is an innovative product engineered to combine the structural advantages of sake and white wine. The structural core of this sake lies in the dramatic contrast between the pronounced citrus-like acidity generated by the white wine yeast and the Sake Meter Value of minus 6.4. When poured, complex ester aromatics reminiscent of grapefruit peel, lime, and white wildflowers rise from the slightly green-tinted liquid, followed by toasted nut nuances originating from the secondary fermentation. Upon tasting, fine and robust bubbles stimulate the tongue, while a sharp acidity rivaling white wine and the sweetness of minus 6.4 form the framework. At lower serving temperatures, the acidity tightly constricts the palate; as the temperature rises, the umami and sweetness of the rice expand, demonstrating a multi-dimensional temperature spectrum. In the finish, the carbonation and citrusy acidity perfectly sever any residual sugar, leaving an articulate crispness without stickiness.

Hananomai Sparkling is characterized by its fresh grapefruit peel and delicate white flower bouquet notes, along with the subtle sweetness and umami from rice. Here are two pairing recommendations. 1.Citrus-Smoked Salmon Canapés with Crème Fraîche: The bright citrus zest and the gentle smokiness lift the sparkling sake’s grapefruit peel character, while the creamy crème fraîche smooths the acidity and highlights the delicate white-flower bouquet. The canapés’ savory-salty bite also amplifies the subtle rice-derived sweetness and umami, keeping the finish clean and refreshing. 2.Grilled Prawns with Yuzu-Kosho Butter: The charred, sweet aroma of grilled crustaceans complements the sake’s crisp citrus cut, and the yuzu-kosho’s fragrant heat accentuates its grapefruit-like freshness without overwhelming it. Meanwhile, the butter’s richness and the prawns’ natural umami resonate with the sake’s rice umami, creating a rounded yet lively palate with a bright, mineral finish.