Wakanami Sparkling (若波 Wakanami Sparkling)

Wakanami Sparkling is a sparkling sake crafted by Wakanami Sake Brewery using 'Jugemu', a sake rice variety developed independently in Fukuoka Prefecture, combined with 'Fukuoka Yume Yeast No. 2 (FY2)'. Instead of artificially injecting carbon dioxide gas, it applies the 'in-bottle secondary fermentation' method, trapping fine lees (Usunigori) in the bottle to tightly integrate the natural carbonation produced by the yeast into the liquid. The structural framework of this sake lies in the physical bite of dense natural carbonation and a high acidity of 2.0, reminiscent of freshly squeezed grapefruit juice. When poured, ester aromatics of grapefruit, lemon peel, and faint banana—unique to the FY2 yeast—are intuitively released. Upon tasting, fine and dense bubbles vigorously stimulate the tongue, and a sweetness around minus 5 (-5.0) expands alongside the creamy texture of the lees. However, the sharp acidity of 2.0 immediately establishes the framework, strongly suppressing the sweetness, while the light 13% ABV and carbonation physically wash away residual sugar. It delivers a juicy yet articulate cut-off finish, much like grapefruit juice.

Wakanami Sparkling boasts a harmonious blend of refreshing citrus aromas and delicate bubbles. Here are two food pairings designed to enhance the flavors of Wakanami Sparkling. 1. Seafood Ceviche with Olive Oil and Basil or Caprese: The distinct grapefruit-like acidity (2.0) inherent in the sake perfectly replaces the role of lemon juice/balsamic vinegar, blocking seafood fishiness and structurally combining with the oiliness of the olive oil. 2. Shrimp Avocado Tartare: The fresh sweetness of shrimp and the creamy texture of avocado elegantly complement the grapefruit and citrus peel aromas of Wakanami Sparkling. The tartare's creamy texture harmonizes with the sake's creamy Usunigori texture, while the lime's zest enhances the sake's crisp finish and acidity (2.0).