In 2001, Marumoto-san wanted to add a new dimension to his sake portfolio. After studying Belgian beer and champagne yeasts, he decided to experiment with producing naturally carbonated sparkling sake. After trial and experimentation, he successfully developed Hou Hou Shu and Hana Hou Hou Shu Rose sparkling sake. These were the first naturally sparkling sake in Japan. Made like Prosecco, this sake undergoes a secondary fermentation in the tank. This sake is made the same as Hou Hou Shu “Blue Clouds”, plus the infused addition of rose hips and hibiscus. This rose version, has a different complexity resembling tea-like phenolics, herbal quality, red berry fruit and an extra drying sensation on the palate.

Situated in the Chugoku Area, which includes Hiroshima to the west and Tottori to the north, Okayama is known as the “Land of Sunshine,” because of its sunny and dry weather. Okayama is a rich agricultural region, producing Japan’s most famous peaches, and great strawberries and grapes. The Seta Inland Sea, which lies between the coast of Okayama and the island of Shikoku yields wonderful oysters, snapper, and water eel.

Tasting Note

Rasberry on nose, cranberry on palate. Overall fruity but finishes mildly tart.

Food Pairing

Serve chilled with creamy cheese, berry desserts, or spicy foods.

Technical Data
REGION: Okayama
RICE: Akebono
Unique Selling Points
  • Brewed with rose hip and hibiscus to produce its pink color and dry finish.
  • This sake is made in the same method as prosecco, where it goes through secondary fermentation in the tank.
  • Developing the technique in 2001, Marumoto Brewery was one of the first to create a naturally carbonated sparkling sake in Japan
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