An elegant, fruity, sparkling wine. Wanting to preserve the delicate fruitiness of Koshu, brewer Saito decided to forego secondary fermentation, the method usually used in sparkling wines, due to the yeasty bread flavors it imparts and instead, added carbonation. She says she just wanted a fun, easy, and reasonable sparkling wine. What results is a citrusy, fresh, festive sparkling wine, balanced with slightly aged flavors. So refreshing, you'll want to open a bottle when you get up to start your day. You've been warned.

Saito says that for the 2018 Koshu Sparkling, she wanted not just the strength and aged feel of the Koshu to shine through, but also its flirty, charming side as well. Also, this is the wine that made Gerard Basset, world-renowned sommelier, so interested in Kisvin Winery that he made a special trip to visit the winery. Since 2018, they began using Yupo, a recyclable, waterproof, tree-free synthetic paper, for its labels, so you can stick it in a wine cooler with no problem. The attention to every tiny detail is what sets Kisvin apart.