Sparkling sake, with little alcohol, ideal as an aperitif
The production method is similar to that of Champagne, with a second fermentation in the bottle and availability in limited quantities. The pink color is given by the use of rare red yeast.
When poured into a Champagne glass the fine and silvery perlage comes to life. On the palate we enjoyed a light aroma of Koji, which makes it suitable even during the meal, in addition to the obvious choice as an aperitif.