What process is employed to create sparkling sake?

The process employed to create sparkling sake is secondary fermentation. This method involves inducing a second fermentation in the bottle, which produces carbon dioxide as a byproduct, resulting in effervescence or bubbles in the sake. During this process, a small amount of sugar and yeast is added to the base sake, and the bottle is sealed, allowing fermentation to occur. The carbon dioxide produced during this fermentation is trapped in the liquid, creating the signature sparkling effect.

Other methods do not contribute to the creation of sparkling sake in the same way. For example, the freezing technique, often referred to in the context of making sake, is primarily used for producing flavors or clarifying sake rather than carbonating it. Sushi fermenting does not exist as a recognized process in sake production. Alcohol blending typically involves mixing different types of sake to achieve a desired flavor or style, but it does not introduce carbonation or make the sake sparkling.