Kizakura Piano Sprklng Sake

Kizakura Piano is a sparkling sake, so it's made from rice rather than grapes and gets its fizz from carbonation, not from a grape-based sparkling wine process. Sparkling sakes in this style usually run lighter in alcohol than still sake and noticeably softer than most sparkling wines. Expect a pale, clear to slightly hazy appearance, fine bubbles, and a gentle mousse. The usual flavors are steamed rice, honeydew melon, pear, green apple and a hint of lychee, with a faint yogurt-like creaminess that comes from the rice. Tannin and oak aren't part of this style. Acidity is usually moderate and bright, and the sweetness tends to read as off-dry to lightly sweet, balanced by the carbonation. The finish is typically short, clean and mildly sweet, with a slight rice-sweetness lingering. Serve it well chilled, around 40 to 45°F (4 to 7°C), straight from the refrigerator. Cold keeps the sweetness in check and the bubbles lively. Decanting isn't needed and would only flatten the sparkle. A white wine glass or a tulip-shaped flute works best, since the narrower opening concentrates the melon and pear aromas. A small stemmed glass is a good second choice. Open it gently, because sparkling sakes can foam more readily than Champagne. At the table, the sweetness and low weight suit salty, fried and spicy dishes: tempura, shrimp or vegetable fritters, gyoza, pork buns, spicy tuna rolls and Thai or Sichuan-style dishes where a little residual sugar tames the heat. It also works well with fresh fruit, soft cheeses like brie or burrata, and light desserts such as panna cotta, though it generally shouldn't be paired with desserts sweeter than the sake itself. It also works on its own as an aperitif, or as a lighter alternative to dessert wine. This is a drink-now bottle. Sparkling sake isn't made for cellaring, and its fresh, fruity character fades with time. Keep it cool and upright, and finish it within a day or two of opening, ideally the same evening, since the carbonation won't hold long even with a stopper.