How does Uka sparkling sake become effervescent?  Once the fermentation batch is ready for pressing, it is pressed and immediately goes into bottle and is capped. Those tightly sealed bottles go to a room and sit in the room at 15℃ for 10 days. The fermentation is ongoing creating natural effervescence. This sake opens with subtle aromas of white flowers, pear and anise. The palate has a silky texture with citrus notes and a fruitiness heightened by a delicate effervescence.