Call it the Japanese Dom Pérignon. The two month secondary in-bottle fermentation, a method also used in making champagne, creates a clear, sharp sake with beautiful, fine, string-of-pearls bubbles when poured. No added sugar means this is more of a brut-style sparkling sake. The low acidity makes it a good match for folks who want to enjoy the bubbly, but not the typical high acidity of sparkling wines. Perfect for the next time you celebrate buying a Picasso at Christie's. Or any other celebratory event - like getting through a normal work week.