Tamayura, a new style of sparkling Sake from Kitsukura, is created using locally grown Miyama Nishiki Sake Rice, traditional Nagano yeast, and secondary fermentation to capture a sparkling effervescence. The production process is more typical of Champagne than Sake but the results are energetically delicious. Fine Sake lees add a creamy umami deliciousness, while the pinprick acidity, reminiscient of fresh white grapefruit, leads into flavors of peach, melon, pear and dusty rose. Frothy bubbles create tiny flavor explosions on the palate; delicious with oysters, crab, light fish or mild cheeses.