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.

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.

Medal
Houston Rodeo and Wine Competition
Tasting Note

Soft and creamy with delicate carbonation, showing notes of peach yogurt and cream soda.

Food Pairing

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

Technical Data
REGION: Okayama
SEIMAIBUAI: 69%
NIHONSHUDO: -40
RICE: Akebono
YEAST: #9
PRESSING: Yabuta
Unique Selling Points
  • 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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