Method for producing foaming sake

Abstract

To provide a method for producing sparkling sake capable of efficiently producing sparkling sake with less turbidity components.SOLUTION: A method for producing sparkling sake, which involves mixing a cloudy sake containing active yeast with a first sake that has an alcohol content of 6% or less, such that the proportion of the cloudy sake in relation to the first sake is 0.5% or less by mass, to obtain a first mixed sake; next, the active yeast in this first mixed sake is propagated, followed by mixing this first mixed sake with a second sake that has been pressed, to obtain a second mixed sake; and finally, this second mixed sake is filled into a container, where it undergoes secondary fermentation by the active yeast.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a method for producing foaming sake.

Background Art

[0002] Conventionally, regarding the method for producing foaming sake, for example, there is a method in which sake and cloudy sake are mixed as shown in Patent Documents 1 to 5 and secondary fermentation is carried out in a sealed container.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Patent Document 5

Summary of the Invention

Problems to be Solved by the Invention

[0004] In the method for producing foaming sake disclosed in the above patent documents (hereinafter referred to as the "conventional method"), after secondary fermentation, a work for removing cloudy components such as sediment present in the bottle (container) is performed to make the foaming sake in the bottle clear.

[0005] This cloudy component removal operation generally involves turning the bottle upside down to accumulate the cloudy components inside the bottle on the mouth side, and then ejecting the cloudy components accumulated on the mouth side to the outside by opening the cork to remove the cloudy components inside the bottle. However, in the conventional method, the proportion of cloudy sake in the base sake (a mixed sake obtained by mixing sake and cloudy sake) for secondary fermentation is high, and the base sake contains a large amount of cloudy components (mainly rice components and active yeast). Therefore, the sparkling sake obtained by secondary fermentation also contains a large amount of cloudy components. As a result, the amount of cloudy components removed in the cloudy component removal operation is large. When removing this large amount of cloudy components, the sparkling sake inside the bottle is also discharged to the outside, so the reduction in the amount of sparkling sake inside the bottle is large (about 20 - 30% of the volume). Since the reduced amount must be refilled, there is a problem that productivity is lowered.

[0006] The present invention has been made in view of the current situation of such a conventional method, and provides a method for producing sparkling sake that can produce sparkling sake with few cloudy components and efficiently.

Means for Solving the Problems

[0007] The gist of the present invention will be described with reference to the accompanying drawings.

[0008] A method for producing sparkling sake, comprising mixing cloudy sake containing active yeast and first sake that has been aged and has an alcohol content of 6% or less and the sake degree is -70 to +5 or less to obtain a first mixed sake such that the ratio of the cloudy sake to the first sake is 0.5% or less by mass ratio, and then growing the active yeast in this first mixed sake. Subsequently, Stored in a temperature environment of 15°C to 35°C for 3 to 7 days, and in the first blended sake mixing the first mixed sake with second sake that has been aged to obtain a second mixed sake, and then filling the second mixed sake into a container, and subjecting the second mixed sake to secondary fermentation by the active yeast in the container. The present invention relates to a method for producing sparkling sake, characterized by the above steps. The active yeast was proliferated

[0009] ​Also, in the method for producing sparkling sake according to claim 1, the second blended sake has an alcohol content of 9% to 13% and a sake degree of -50 to ±0, and relates to a method for producing sparkling sake.

[0010] Also, in claim 2 the method for producing sparkling sake described, the second blended sake is a mixture of the first blended sake and the second sake having an alcohol content of 9% to 16% and a sake degree of -60 to +5, mixed at a mass ratio of 10:90 to 50:50, and relates to a method for producing sparkling sake.

[0011] Also, in claims 1 to 3 any one of the methods for producing sparkling sake described, the second sake has a glucose concentration of 4% to 7%, and relates to a method for producing sparkling sake.

[0012] Also, in claims 1 to 3 any one of the methods for producing sparkling sake described, the secondary fermentation is carried out for 10 days to 50 days in a temperature environment of 10°C to 25°C, and relates to a method for producing sparkling sake.

[0013] Also, in claim 4 the method for producing sparkling sake described, the secondary fermentation is carried out for 10 days to 50 days in a temperature environment of 10°C to 25°C, and relates to a method for producing sparkling sake.

Advantages of the Invention

[0014] Since the present invention is as described above, the amount of turbidity components after secondary fermentation is reduced compared to the conventional method, the amount of sedimentation is reduced, and sparkling sake can be efficiently produced.

Brief Description of the Drawings

[0015]

Figure 1

Figure 2

Figure 3

Figure 4

Figure 5

Embodiments for Carrying Out the Invention

[0016] Embodiments of the present invention that are considered suitable will be briefly described with reference to the drawings to show the operation of the present invention.

[0017] The present invention mixes cloudy sake containing active yeast and first sake obtained by pressing and having an alcohol content of 6% or less so that the ratio of cloudy sake to the first sake is 0.5% or less by mass ratio to obtain a first mixed sake. Subsequently, since the active yeast in this first mixed sake is grown, the first mixed sake has less cloudy components and more active yeast.

[0018] That is, in order to reduce the cloudy components in the second mixed sake subjected to secondary fermentation, it is sufficient to reduce the mixing amount of cloudy sake containing cloudy components. However, when the amount of cloudy sake is reduced, the amount of active yeast also decreases, and due to the lack of active yeast, sufficient secondary fermentation cannot be performed, resulting in a problem that the desired foaming sake cannot be obtained.

[0019] Also, it is conceivable to use cloudy sake with less rice components, which are cloudy components, and more active yeast. However, since cloudy sake is generally obtained by rough filtration, as described above, it is difficult to filter with less rice components and more yeast, and it is actually troublesome to use cloudy sake containing less rice components and more active yeast as described above. This is also because adding only yeast is prohibited by the Liquor Tax Law.

[0020] Therefore, the present inventors conducted intensive research to obtain a cloudy sake (first mixed sake) that contains less rice bran, which is a cloudy component, but contains a sufficient amount of active yeast necessary for secondary fermentation. As described above, a cloudy sake containing active yeast and a first sake obtained by pressing with an alcohol content of 6% or less were mixed so that the ratio of the cloudy sake to the first sake was 0.5% or less by mass ratio, and the active yeast in the obtained first mixed sake was cultured and propagated, thereby finding a method for obtaining a cloudy sake (first mixed sake) with less rice bran and more active yeast.

[0021] The present invention obtains a second mixed sake by mixing such a first mixed sake with less rice bran, which is a cloudy component, and more active yeast, and a second sake obtained by pressing, fills this second mixed sake into a container, and secondarily ferments the second mixed sake in this container. Therefore, insufficient secondary fermentation due to insufficient active yeast does not occur, and the second mixed sake can be properly secondarily fermented.

[0022] Furthermore, in the present invention, since the second mixed sake after the secondary fermentation has less cloudy components, the second mixed sake after the secondary fermentation can be made clear in a short time, that is, the cloudy components (mainly rice bran and active yeast) in the second mixed sake can be removed, improving productivity. Moreover, since the cloudy components are less as described above, the removal work of the cloudy components from the container becomes easier, thereby reducing the amount of loss in the removal work and improving the yield.

Example

[0023] <Example 1> Specific Example 1 of the present invention will be described with reference to FIGS. 1 to 4.

[0024] This example is a method for producing sparkling sake, which involves mixing sake lees containing active yeast and first sake that has been aged and has an alcohol content of 6% or less so that the ratio of sake lees to the first sake is 0.5% or less by mass to obtain a first mixed sake. Subsequently, the active yeast in this first mixed sake is propagated. Then, the first mixed sake with the propagated active yeast is mixed with second sake that has been aged to obtain a second mixed sake. Subsequently, this second mixed sake is filled into a container, and the second mixed sake is secondarily fermented by the active yeast in this container.

[0025] Specifically, as shown in FIG. 1, this example includes a first mixing step of mixing (blending) sake lees and the first sake to obtain a first mixed sake, a yeast propagation step of propagating the active yeast in the first mixed sake, a second mixing step of mixing (blending) the first mixed sake with the propagated active yeast and the second sake to obtain a second mixed sake, a filling step of filling the second mixed sake into a container, a secondary fermentation step of secondarily fermenting the second mixed sake filled in the container within the container, a sterilization step of performing a sterilization treatment on the sparkling sake in the container, a sake lees component removal step of recovering and removing the sake lees component in the second mixed sake that has been secondarily fermented, an additional filling step of additionally filling (replenishing) the amount of sparkling sake that has decreased (deficient) when the sake lees component is removed, and a capping step of sealing the container by capping.

[0026] Hereinafter, the method for producing sparkling sake of this example will be specifically described for each of the above steps according to the flowchart shown in FIG. 1.

[0027] <First Mixing Step> The first mixing step is a step of mixing (blending) sake lees containing active yeast and the first sake that has been aged (non - containing active yeast) to obtain a first mixed sake.

[0028] The sake lees used in this first mixing step is to a certain extent (for example, 10 5It is only necessary that there be yeast at a level of about [[ID=]], and the first sake to be mixed with this cloudy sake should have an alcohol content that allows yeast growth, as excessive alcohol content inhibits yeast growth.

[0029] In this example, the cloudy sake used is obtained by a conventional production method as shown in FIG. 2 or FIG. 3. Specifically, the cloudy sake has an alcohol content of 1% to 19% (preferably 5% to 13%), a sake degree of -70 to +5 (preferably -50 to -30), an acidity of 1 to 8 (preferably 4 to 8), and an amino acid acidity of 0.5 to 1.5.

[0030] Also, the first sake used is obtained by a conventional production method as shown in FIG. 4. Specifically, the first sake has an alcohol content of 6% or less (preferably 1% to 5%, more preferably 3% to 4%), a sake degree of -70 to +5 (preferably -15 to -5), an acidity of 0.5 to 3.0 (preferably 0.1 to 0.5), and an amino acid acidity of 0.1 to 0.5, and is the supernatant sake.

[0031] Regarding the components of the cloudy sake and the first sake, acidity and amino acid acidity are not essential requirements in the present invention, and thus are not limited to the numerical values described in this example.

[0032] Also, the mixing of the cloudy sake and the first sake is carried out at a ratio where the proportion of the cloudy sake to the first sake is 0.5% or less by mass, specifically, cloudy sake : first sake = 1:200 to 1:50000 (mass ratio). In this example, they are mixed at a ratio of cloudy sake : first sake = 1:4999 (mass ratio) to obtain the first mixed sake.

[0033] Since the mixing ratio of the cloudy sake to the first sake in the first mixed sake obtained as described above is extremely small (because the mixing amount of the cloudy sake to the first sake is extremely small), it has almost the same component values as the first sake, and further becomes a sake (mixed sake) with very low contents of rice bran and active yeast.

[0034] <Yeast Propagation Process> The yeast propagation process is a process of growing the active yeast in the first mixed sake obtained in the first mixing process to obtain the amount of active yeast required for secondary fermentation.

[0035] That is, as described above, in the first mixed sake obtained in the first mixing process, since the mixing ratio of the cloudy sake to the first sake is extremely small, the amount of rice bran, which is a cloudy component, is extremely small. However, similar to the rice bran, the amount of active yeast is also small, and with such a small amount of active yeast, proper secondary fermentation cannot be carried out. This yeast propagation process is a process of culturing and growing the active yeast in the first mixed sake with a small amount of active yeast to obtain an appropriate amount of yeast that can carry out proper secondary fermentation in this first mixed sake.

[0036] Specifically, in this yeast propagation process, the first mixed sake is stored for 3 to 7 days (preferably about 5 days) in a temperature environment of 15°C to 35°C (preferably 20°C to 30°C) to culture and grow the active yeast in this first mixed sake.

[0037] Specifically, in this example, the first mixed sake used in the first mixing process is for the purpose of yeast propagation, and the first mixed sake has a lower alcohol content (6% or less) compared to general sake so that yeast can grow as described above. (When using sake with a high alcohol content, such as 10% or more alcohol content, as the first sake in the first mixing process, the alcohol content of the first mixed sake will also be high, inhibiting the growth of active yeast and not reaching the appropriate amount of yeast required for secondary fermentation). Note that the temperature environment and storage days can be appropriately changed according to the mixing ratio of the cloudy sake and the first sake in the first mixing process.

[0038] <Second Mixing Process> The second mixing process is a process of mixing (blending) the first mixed sake in which the active yeast has been grown in the yeast propagation process with the second sake that has been filtered to obtain the second mixed sake.

[0039] The second sake to be mixed with the first blended sake is obtained by a conventional production method as shown in Fig. 4, similar to the first sake. Specifically, sake with an alcohol content of 9% to 16% (preferably 9% to 12%), a sake degree of -60 to +5 (preferably -50 to -30), an acidity of 0.5 to 4.0 (preferably 2.0 to 4.0), and an amino acid acidity of 0.5 to 1.5 that has been filtered is used.

[0040] Regarding the second sake, the components are not limited to the above. As long as the components of the second blended sake described later, particularly the alcohol content, can be fermented secondarily (13% or less), they can be appropriately adopted.

[0041] Regarding the components of the second sake, the acidity and amino acid acidity are not essential requirements in the present invention, similar to the cloudy sake and the first sake. Therefore, they are not limited to the numerical values described in this example.

[0042] Also, the mixture of the first blended sake and the second sake after yeast growth is mixed (blended) at a mass ratio of first blended sake: second sake = 10:90 to 50:50 (preferably 15:85 to 25:75) to obtain the second blended sake.

[0043] The second blended sake obtained as described above has an alcohol content of 9% to 13% (preferably 9% to 12%), a sake degree of -60 to +5 (preferably -50 to -30), an acidity of 0.5 to 4.0 (preferably 2.0 to 4.0), and an amino acid acidity of 0.5 to 1.5, which are almost the same as those of the second sake. Also, it contains an appropriate amount of active yeast required for secondary fermentation, but has very little cloudy components (especially rice components), resulting in a sake (blended sake).

[0044] Regarding the second sake, those containing a large amount of glucose (glucose concentration: 4% to 7%) may be used. By using this fruity and sweet sake with a high glucose concentration as the second sake, a sparkling sake with a mellow sweetness, a refreshing acidity, a sake-like feel, and a good balance of liquor quality that is easy to drink can be obtained.

[0045] <Filling process> The filling process is a process of transferring the second blended sake to a predetermined container for secondary fermentation.

[0046] Specifically, in this filling process, the second blended sake is filled (bottled) into bottles (specifically, the bottles used in the sales form), sealed, and the inside of the bottle is in a sealed state. Note that the stopper for sealing the bottle opening uses a crown-type stopper having a concave portion on the inner side (the back surface of the top surface) (in the sediment component removal process described later, the concave portion becomes the sediment component recovery portion).

[0047] <Secondary fermentation process> The secondary fermentation process is a process of secondary fermenting (making it a sparkling sake) the bottled second blended sake inside the bottle.

[0048] Specifically, in this secondary fermentation process, the bottled second blended sake is fermented (secondary fermented) for 10 to 50 days in a temperature environment of 10°C to 25°C, obtaining a sparkling sake with an alcohol content of 10% to 13%, a sake degree of -40 to -20, an acidity of 2 to 4, an amino acid acidity of 0.5 to 1.5, and a carbon dioxide gas content of 4 GV to 6 GV.

[0049] <Sterilization process> The sterilization process is a process of performing a sterilization treatment on the sparkling sake inside the bottle.

[0050] Specifically, in this sterilization process, a heat sterilization treatment is performed. More specifically, a pasteurization treatment (for example, 65°C, 10 minutes) is performed at 60°C to 70°C for 5 minutes or more while the bottle is in a bottled state.

[0051] <Sediment component removal process> The sediment component removal process is a process of recovering and removing the sediment components in the second blended sake that has been secondarily fermented.

[0052] Specifically, in this turbidity component removal step, the bottle is inverted, and the turbidity components in the second mixed sake after secondary fermentation are accumulated on the bottle mouth side. Then, the turbidity components accumulated on the bottle mouth side are removed, and the sparkling sake in the bottle is made clear.

[0053] More specifically, in a temperature environment of -5°C to 5°C for 30 to 45 days, the bottle containing the second mixed sake after secondary fermentation is inverted with the bottle mouth facing down. During this process, while appropriately rocking the bottle at appropriate timings, the turbidity components in the bottle are sedimented and accumulated on the bottle mouth side, specifically, in the recess provided on the back surface of the stopper (crown) that seals the bottle mouth, and then collected. After that, the stopper is opened, and the turbidity components are discharged outside the bottle.

[0054] In this embodiment, in order to reduce the amount of sparkling sake discharged together with the turbidity components as much as possible, the timing of opening the stopper is delayed compared to the conventional method.

[0055] Specifically, in the conventional method, the stopper is opened before the liquid level in the bottle separates from the lid (stopper), while in this embodiment, the stopper is opened after the liquid level separates from the lid.

[0056] In this embodiment, the recovery amount of the turbidity components is extremely small, about 1 / 250 of that of the conventional method. Also, by optimizing the timing of opening the stopper as described above, the reduction amount (deficit amount) of the second mixed sake (sparkling sake) in the bottle when removing the turbidity components can be suppressed to extremely small, 3% or less of the amount of the second mixed sake (sparkling sake) in the bottle (the reduction amount of the conventional method is about 20% - 30%).

[0057] <Additional filling step> The additional filling step is a step of additionally filling (replenishing) the sparkling sake that has decreased in amount when the turbidity components are removed in the turbidity component removal step.

[0058] Specifically, in this additional filling step, clear sparkling sake from which the turbidity components have been removed is filled into the bottle. In this embodiment, since the amount of sedimentation is extremely small as described above, the additional filling amount (refill amount) is also extremely small or no additional filling is required.

[0059] <Corking process> The corking process is a process of reclosing the bottle by corking so that the carbon dioxide in the bottle does not escape.

[0060] Specifically, in the case of this embodiment, after closing with a cork stopper, a wire hood is attached to re-seal the bottle.

[0061] The effects of this embodiment including the above-described steps will be described below.

[0062] In this embodiment, a first mixed sake with less rice components as turbidity components and more active yeast is mixed with a second sake after pressing to obtain a second mixed sake. This second mixed sake is filled into a container, and the second mixed sake is secondarily fermented in this container. Therefore, insufficient secondary fermentation due to insufficient active yeast does not occur, and the second mixed sake can be properly secondarily fermented, and a sparkling sake having a good carbonated feeling can be obtained.

[0063] Also, in this embodiment, since the turbidity components in the first mixed sake mixed with the second sake when obtaining the second mixed sake are extremely small, the turbidity components in the second mixed sake after secondary fermentation are also extremely small. Therefore, this second mixed sake after secondary fermentation, that is, the sparkling sake can be made clear in a short time, productivity is improved, and furthermore, since the turbidity components are small as described above, the work of removing the turbidity components from the bottle is also facilitated. As a result, the amount of sedimentation of the second mixed sake (sparkling sake) when removing the turbidity components can be significantly reduced (Conventional example: 20% - 30% of the volume of sparkling sake in the container → This embodiment: 3% or less of the volume of sparkling sake in the container). Thus, the additional filling amount of the sparkling sake is small or there is no additional filling, and it becomes an epoch-making method for manufacturing sparkling sake with a significantly improved yield (about 20% - 30% increase) compared to the conventional method.

[0064] <Example 2> Specific Example 2 of the present invention will be described with reference to FIG. 5.

[0065] The method for producing the sparkling sake of Example 1 described above is a method of filling the second mixed sake into a bottle and subjecting it to secondary fermentation in the bottle to obtain sparkling sake. In contrast, the method for producing the sparkling sake of this example is to fill the second mixed sake into a storage tank and subject it to secondary fermentation in the storage tank to obtain sparkling sake.

[0066] Hereinafter, the method for producing the sparkling sake of this example will be specifically described for each of the above steps according to the flowchart shown in FIG. 5. In this example, since it is the same as Example 1 up to the second mixing step of obtaining the second mixed sake, the description before the second mixing step will be omitted, and the description will be given from the filling step of filling the storage tank onwards.

[0067] <Filling Step> The filling step is a step of transferring the second mixed sake to a predetermined container for secondary fermentation.

[0068] Specifically, in this filling step, after filling the second mixed sake into the storage tank, the inside of the storage tank is sealed.

[0069] <Secondary Fermentation Step> The secondary fermentation step is a step of subjecting the second mixed sake filled in the storage tank to secondary fermentation (to make sparkling sake) in the storage tank.

[0070] Specifically, in this secondary fermentation step, the second mixed sake filled in the storage tank is fermented (secondary fermented) for 10 to 50 days in a temperature environment of 15°C to 25°C to obtain sparkling sake with an alcohol content of 10% to 13%, a sake degree of -40 to -20, an acidity of 2 to 4, an amino acid acidity of 0.5 to 1.5, and a carbon dioxide gas content of 4 GV to 6 GV.

[0071] <Cloudy Component Removal Step> The lees component removal step is a step of causing the lees components in the second fermented mixed sake to settle and accumulate on the bottom side of the storage tank.

[0072] Specifically, in this lees component removal step, with the temperature environment of the storage tank set to about -5°C, the lees components are caused to settle on the bottom side of the storage tank and accumulate on the bottom of the storage tank. The lees components accumulated on the bottom of the storage tank are discharged outside the storage tank from the discharge port provided at the bottom of the storage tank at an appropriate timing.

[0073] <Bottling process> The bottling process is a process of bottling (filling) the clear second mixed sake (sparkling sake) from which the lees components have been removed in the storage tank into bottles (specifically, the bottles used in the sales form).

[0074] Specifically, in this bottling process, the sparkling sake poured out from the spout provided in the storage tank is directly filled into the bottles. The spout of the storage tank is provided above the height at which the lees components accumulate from the bottom of the storage tank, and the sparkling sake poured out from the storage tank is poured out in a clear state without containing lees components.

[0075] <Corking process> The corking process is a process of sealing the bottle by corking so that the carbon dioxide in the bottle does not escape.

[0076] Specifically, in the case of this embodiment, after closing with a cork, a wire hood is attached to make the bottle airtight.

[0077] <Sterilization process> The sterilization process is a process of performing a sterilization treatment on the sparkling sake in the bottle.

[0078] Specifically, in this sterilization process, a heat sterilization treatment is performed. More specifically, a pasteurization treatment (for example, 65°C, 10 minutes) is performed at 60°C to 70°C for 5 minutes or more while the bottles are still filled.

[0079] The effects of the present embodiment including the above-described respective steps will be described below.

[0080] Similar to Example 1, in the present embodiment, a first blended sake with less cloudy components (rice lees) and more active yeast is mixed with a second sake after pressing to obtain a second blended sake. This second blended sake is filled into a container, and the second blended sake is secondarily fermented within this container. Therefore, insufficient secondary fermentation due to insufficient active yeast does not occur, and the second blended sake can be appropriately secondarily fermented, and a sparkling sake having a good carbonic acid feeling can be obtained.

[0081] Further, in the present embodiment, since the cloudy components in the first blended sake mixed with the second sake when obtaining the second blended sake are extremely few, the cloudy components in the second blended sake after secondary fermentation are also extremely few. Therefore, the height of the cloudy components deposited at the bottom of the storage tank becomes low, and the amount of clear sparkling sake in the storage tank increases. Thus, by setting the height position of the outlet of the sparkling sake in the storage tank to an appropriate height position, more sparkling sake can be obtained, and it becomes an epoch-making method for manufacturing sparkling sake with a significantly improved yield compared to the conventional method.

[0082] Note that the present invention is not limited to Examples 1 and 2, and the specific configurations of the respective constituent elements can be appropriately designed.

Claims

1. A method for producing sparkling sake, comprising mixing a cloudy sake containing active yeast and a first sake that has been racked and has an alcohol content of 6% or less and a sake degree of -70 to +5 so that the ratio of the cloudy sake to the first sake is 0.5% or less by mass ratio to obtain a first mixed sake, and then storing the first mixed sake in a temperature environment of 15°C to 35°C for 3 to 7 days to grow the active yeast in the first mixed sake, and then mixing a second sake that has been racked with the first mixed sake in which the active yeast has been grown to obtain a second mixed sake, and then filling the second mixed sake into a container and subjecting the second mixed sake to secondary fermentation by the active yeast in the container. A method for producing sparkling sake, characterized in that.

2. The method for producing sparkling sake according to Claim 1, wherein the second mixed sake has an alcohol content of 9% to 13% and a sake degree of -50 to ±0. A method for producing sparkling sake, characterized in that.

3. The method for producing sparkling sake according to Claim 2, wherein the second mixed sake is obtained by mixing the first mixed sake and the second sake having an alcohol content of 9% to 16% and a sake degree of -60 to +5 in a mass ratio of 10:90 to 50:

50. A method for producing sparkling sake, characterized in that.

4. The method for producing sparkling sake according to any one of Claims 1 to 3, wherein the second sake has a glucose concentration of 4% to 7%. A method for producing sparkling sake, characterized in that.

5. The method for producing sparkling sake according to any one of Claims 1 to 3, wherein the secondary fermentation is carried out in a temperature environment of 10°C to 25°C for 10 to 50 days. A method for producing sparkling sake, characterized in that.

6. The method for producing sparkling sake according to Claim 4, wherein the secondary fermentation is carried out in a temperature environment of 10°C to 25°C for 10 to 50 days. A method for producing sparkling sake, characterized in that.

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