By applying the technology of secondary fermentation in the bottle and the champagne manufacturing process, we succeeded over a period of eight years in raising the gas pressure in the bottle to the level of champagne, removing the lees, and making the color of the sake transparent. This sake has a rich flavor that harmonizes sweetness and acidity. The original flavor of sake brings out the flavor of Japanese cuisine, while the refreshing bubbles and pleasant acidity enhance the taste of French and Italian cuisine.