vodka Ketel One al daikon succo di yuzu / yuzu juice / ginger beer

ぱいにゃん BAI-NIANG

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

This unfiltered (muroka) sparkling sake uses a secondary fermentation in the bottle that results in a slightly cloudy sake with a silky texture & bubbles like a fine mousse. Pear, apple & citrus notes with a mineral undertone.

Steam 3 kg polished sake rice until cooked through but still firm (about 40–50 minutes depending on steamer). Cool steamed rice to ~30°C on a sanitized tray. Mix 1.8 kg of koji rice into the cooled steamed rice in a clean container, folding gently to distribute koji spores evenly. Hold at 30–32°C and let koji develop 40–48 hours, stirring twice daily to avoid overheating and to encourage even koji growth.

Koji Preparation

Prepare ~1 L shubo using 500 ml water, a portion of koji (approx. 300 g), 200 g steamed rice, your chosen sake yeast, and small additions of lactic acid and nutrient to protect the culture. Ferment shubo at 12–15°C for 10–14 days until active and vigorous with healthy yeast cell counts. This yields a strong starter for the main mash.

Make Shubo (Yeast Starter)

In a sanitized fermentation tank, perform a three-step addition: Day 1 (Hatsuzoe) add ~900 g steamed rice, 300 g koji, and 500 ml water to the shubo. Day 2 (Nakazoe) add ~1.1 kg steamed rice, 600 g koji, and 1.5 L water. Day 3 (Tomezoe) add remaining steamed rice (~1 kg), remaining koji (~900 g), and remaining water to bring total mash to ~8 L. Maintain fermentation temperature around 12–15°C to promote clean, fruity esters (pear, apple, citrus). Fermentation will progress slowly over 18–28 days; monitor specific gravity (or sake meter value) and aroma.

Sandan Shikomi (Three-step Main Mash)

When fermentation slows and desired sweetness/ABV reached (target ~14–15% ABV before secondary fermentation), separate solids by pressing (yabuta press or muslin bag). Collect unpasteurized, unfiltered sake (muroka) and settle by cold rest at 0–5°C for 24–48 hours to let heavy lees settle while retaining fine haze. Rack clear-ish sake off heavy lees but keep the fine suspended rice proteins to preserve silky texture and slight cloudiness.

Moromi Completion & Pressing

For gentle mousse-like bubbles in 750 ml bottles, target ~3.5–4.5 volumes CO2. To raise total CO2 to about 3.8 volumes from base residual CO2 (sake chilled will hold some), add approximately 6–8 g sugar per 750 ml bottle. For safety and consistency, we will use 7.5 g sugar per bottle. For four 750 ml bottles total priming sugar = 30 g sucrose. Dissolve the sugar in 50–100 ml boiling water, cool to room temperature and chill.

Calculate Priming Sugar

Ensure base sake temperature is cold (2–8°C) to slow fermentation until bottles are sealed. Measure residual sugar and acidity roughly: target residual fermentables sufficient to produce small CO2 increase; because we’re using measured priming sugar, the base can be relatively dry. Ensure sanitation: bottles, caps, bottling wand and tubing must be thoroughly sanitized and handled in a clean environment.

Stabilization Check & Temperature

Gently stir priming syrup into the bulk sake by pouring along the side of a sanitized container to minimize oxygen pickup and maintain haze. Do not aerate. Stir 10–12 gentle turns to homogenize. Keep mixture cold.

Mix Priming Solution

Using chilled sanitized bottles and a bottling wand, fill each 750 ml bottle leaving ~2–3 cm headspace. Immediately crown-cap or fit sparkling corks with cages. Wipe bottle necks clean and place bottles upright in a cool, dark space at 12–18°C to encourage secondary fermentation. Warmer temps speed conditioning but may overpressurize; 15°C is a good compromise.

Fill Bottles

Allow bottles to condition for 2–4 weeks at 12–18°C. Check one test bottle (using a CO2 tester or carefully transferring to a sparkling glass) after 10–14 days to ensure adequate bubble formation and no over-pressurization. Aim for a fine mousse with persistent small bubbles and slight cloudiness. Cooler storage after conditioning (4–8°C) will stabilize yeast and slow further CO2 production.

Conditioning Time

After desired carbonation achieved, move bottles to cold storage (2–5°C) for at least 7–14 days to let yeast drop slightly and to reduce further activity. If you want to reduce haze while keeping muroka character, you may decant, cold-stabilize, and re-bottle, but this will reduce cloudiness and some mouthfeel. This recipe keeps the product unfiltered (muroka) to preserve silky texture and fine haze.

Cold Rest & Optional Racking

Before serving, check a sample bottle for over-pressurization (cap bulging, excessive CO2 release). Serve chilled at 6–8°C in a flute or small wine glass to showcase mousse-like bubbles and delicate pear/apple/citrus aromas. Pour gently to preserve mousse; the slight cloudiness and silky mouthfeel are characteristic. Estimated shelf stability: refrigerated 3–6 months; natural yeast activity may continue slowly — check bottles periodically.

Safety Check & Service

Polished sake rice (e.g., Yamada Nishiki)

Water (brewing grade, adjust mineral content to target profile)

Koji (rice inoculated with Aspergillus oryzae)

Shubo (yeast starter) or active sake yeast culture (e.g., K-1801 or LJ-901)

Brewer's alcohol (optional, for seishu style adjustments)

Lactic acid (to adjust pH if needed)

Nutrient (amino acids/yeast nutrient, optional)

Sucrose (table sugar) for priming

Champagne-style crown caps and crown-capper (or 750 ml sparkling wine corks + mushroom corks + cages)

750 ml amber or clear sparkling wine bottles (heavy glass, 750 ml each)

Bottling wand and sanitized tubing

Cold-stable clarifying aid (if a touch less haze desired) - optional

CO2 pressure tester (to verify bottle pressure)

Shichiken Yama no Kasumi Sparkling

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Aburi Spicy Salmon Oshi

Spicy salmon, avocado, cucumber, shrimp tempura, top with torched spicy crab salad and tobiko

Sunny Dragon Roll

Spicy salmon, avocado, torched salmon on top with green onion and tobiko

Double Salmon Roll

California roll top with salmon, red & white tuna, Hamachi fish, avocado

Rainbow Roll

Shrimp tempura, crab stick, cucumber, avocado, top with tuna

Red Dragon Roll

Shrimp tempura, crab stick, cucumber, avocado, top with BBQ eel

Black Dragon Roll

Make Shichiken Yama No Kasumi Sparkling Recipe in just 72h . This unfiltered (muroka) sparkling sake uses a secondary fermentation in the bottle that results in a slightly cloudy sake with a silky texture & bubbles like a fine mousse. Pear, apple & citrus notes with a mineral undertone.

Shichiken Yama No Kasumi Sparkling Recipe

Descriptors

Tasting Notes

Food Pairings

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