Sparkling sake is very much a new category in the sake world, and it's experiencing growing pains. The result is that most sparkling sake is too expensive, too sweet, or poorly made. In so many cases, sparkling sake is trying to be something it's not-- wine!
I'm very picky about the sparkling sake that I carry. I feel that it should offer equivalent value compared to equal price in the wine world. In addition, I think that natural bubbles (produced by fermentation instead of added CO2) have a nicer texture and flavor, and offer a more elegant experience. To me, a $50+ sparkling sake should be as interesting and delicious as an entry-level champagne, and a $30+ sparkling sake should be at least as delicious as a classic cremant or locally produced pet-nat. In addition, it should taste like sake, not like wine! So I avoid examples that fail to show elegance, balance, beauty, umami, and classic sake flavor notes.Â
