The nose on this secondary bottle fermented (not carbonated) Sparkling brew is a tight collection of yogurt, cream, yeast, citrus, and Lemonhead™ candy aromas. Talk about a fun, bright, and very Brut-like Sparkling sake that was made specifically for all things that come from the sea like oysters, shellfish, and other goodies. So by definition, it needs to be crisp, tight, and dry, and that is exactly what the female master brewer Miho Imada made. Except, she went a step further and used a white koji mold to bring out a citrus pop! It drinks brighter and fruitier in a Champagne flute with tight bubbles and a great citrus tingle. Look for pear and crisp apple hints, with a clean and compact crisp finish. WORD: Crisp WINE: Brut Sparkling Wines BEER: Crisp Ales FOODS: Champagne fare and all seafood.
