"Perfect for casual gatherings, Origarami is a new type of lightly cloudy, naturally sparkling sake offered in limited quantities."

Similar to "pétillant naturel" wines, this sake is fermented in the bottle and sold unfiltered "on-the-lees." Origarami offers a sensory double-entendre, combining crisp bubbles and wine-like acidity with the creamy and savoury richness of sake. At a modest 11% ABV, this sparkling sake is sure to add a "pop" to casual parties and festive occasions.

Characteristics of Origarami Sparkling

ABV: 11%

Grade: Sparkling

Taste: Rich & Sweet

Storage: Keep in a cool dark and dry place

Rice Variety: N/A

Yeast: Masumi No.7

Brewing Method: Sokujo

Polishing Ratio: 55%

Acidity: N/A


Food Pairing

Champagne fare, oysters.

Recommended Serving Temperature



The Miyasaka Brewery is located in Nagano prefecture.

The Miyasaka Brewery

Founded in 1662 in the town of Suwa in Nagano Prefecture, the Miyasaka Brewery are the creators of Masumi sake, one of the highest name of the sake world. In 1920, the brewery’s president at the time, Masaru Miyasaka, then took a bold decision. He appointed a 28 years old sake prodigy as the Brew Master to revive the brewery; his name was Chisato Kubota. The revival plan worked and in 1936 Miyasaka won the first of many top honours at the Japan National Sake Appraisal. Then the brewery reached another high in 1946 with the discovery of a new yeast variety by Brew Master Chisato Kubota. This yeast will later be known as Yeast No. 7 and become central to sake making in Japan.