春の泡 (Haru no awa) is inspired by the arrival of spring. Its name, meaning ‘Bubbles of Spring,’ evokes an image of delicate bubbles, much like petals dancing in the breeze, carrying the essence of the season. To craft this special sake, we have combined our core ingredients—rice and rice koji, used in Classic awa—with Koshu grapes from Yamanashi Prefecture, Japan. The delicate pink hue of Haru no awa, reminiscent of early spring, is achieved through an orange wine-style fermentation, where the grape skins and flesh are fermented together in the primary sake fermentation tank.
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