HOKUTO, Yamanashi Prefecture--World-renowned French chef Alain Ducasse lent his skills to help a local brewery here develop a high-end sparkling sake that bears his name.
Alain Ducasse Sparking Sake is produced with the "kijoshu" method, which involves fermenting sake with brewed sake instead of water, as well as yeast with a high malic acid content.
Yamanashi Meijo Co., which produces sake under the brand name of Shichiken, crafted the product to give it a savory "umami" flavor deriving from rice. It also has a hint of a fruity, sour taste, according to Ryogo Kitahara, the company's managing director in charge of brewing.