TAKENO News Sparkling - origarami -

Since 2025, the TAKENO brewery has made the bold decision to convert its entire production to the Yamahai method, a traditional and more demanding process that allows the yeasts and lactic bacteria naturally present in the brewing environment to develop on their own, without any added acid starter. This approach gives the brewery's sakes their signature depth and aromatic complexity. Showcased at WLP25 to notable acclaim, this sparkling cuvée won over LMDW, who chose to add it to their selection as their very first exclusive sparkling sake. Crafted from local Kyo no Kagayaki rice polished to 50%, this Yamahai sparkling Junmai Daiginjo stands out for its great elegance. The nose reveals tangy, refreshing aromas, between fresh citrus and green apple. On the palate, the texture is lively and fine, carried by delicate, well-integrated bubbles. A balance emerges between the natural sweetness of the rice and a pronounced yet pleasant acidity. The finish is long and clean, leaving a lingering, thirst-quenching sensation of freshness.