The alcohol percentage by volume in Bikkurigyoten is only 8%, which is lower than the general Japanese sake’s alcohol percentage.
When it is chilled, the refreshing acidity will spread all over the mouth together with the bubbles. It can create joy that you cannot imagine from pure rice sake. Same as champagne, it is produced with the method of in-bottle fermentation and has no carbon dioxide injection.

Sake rice: Gohyakumangoku(made in Fukui)
Rice polishing percentage(Kake rice/Koji rice): 60%:60%
Yeast : Kyokai901 etc.