Lightly effervescent sake made sparkling by adding roughly filtered moromi (nigori sake) to clear sake just before bottling. The nigori-- a solution of yeast, rice particulate, sake, and live koji-- causes the fermentation to continue under the closed cap, creating gas. Make sure the bottle is kept cold and very cold (ice bucket) before opening to limit the possibility of overflow. You don't want to lose even one sip!
- Rice: Yamadanishiki
- Semaibuai: 60%
- Yeast: #10 (Kumamoto)
- Acidity: 1.0
- Water: Medium-hard, well water around brewery
- SMV: 1.0
- Alcohol: 16.2
- Best served: Chilled
- Food pairing: Vegetables, sashimi
Matsuse Sake Brewery is located in Shiga Prefecture on the eastern side of Lake Biwa. They have been owned and run by the same family since the 1850s for six Generations. They are one of the most respected and praised small sake breweries. Even in Japan, their sake is not easy to find as they are very selective about who sells them. Their sake-making is traditional and clean, just handcrafting throughout and no charcoal filtering. Most of the rice they grow is done without using any chemical agents or fertilizers. Matsuse believes in using sustainable practices to produce the best rice without negatively impacting its natural surroundings.
Cuvee Mosaic and Cuvee Angels Wings are collaborations with Bay Area-based importer & wine/sake retailer Alex Bernardo & BMMI LLC, whose friendship with Matsuse and love for expressive wines has led to gorgeous and novel results exclusively for the American market.