Three Sake Perfect for a Sparkling Highball This Summer

There is something fascinating about sake.

Every culture has its traditions, and every tradition has its guardians. For centuries, there have been "correct" ways to enjoy sake, just as there have been for wine. Some people still frown upon anything that challenges those customs.

Both sake and wine are brewed beverages, meant to be savored slowly. There was even a time when people believed that adding ice or mixing them with anything else was almost sacrilegious.

In Japan, sake was traditionally enjoyed warm. "Hiya" originally meant sake served at room temperature—not chilled—and those who preferred gently warmed sake were often considered true connoisseurs.

But perhaps we sometimes forget the most important thing.

Sake exists to bring people pleasure.

On a hot summer evening, after walking under the blazing sun, isn't it perfectly natural to crave something lighter and more refreshing?

Today, many breweries create special summer sake in two styles.

One is brewed with enough richness to maintain its character even when served over ice.

The other is lighter in alcohol, designed to be crisp, refreshing, and easy to drink.

But there is another way to enjoy sake in summer that deserves far more attention.

Mix it with sparkling water.

At Tabitebako, we call this style "Ponball."

The name comes from actress and certified sake sommelier Erika Osanai, who has long promoted this refreshing way of enjoying sake to introduce more people to Japanese sake culture. We share her passion and proudly use the name in our shop and in our YouTube videos.

("Ponball" is a registered trademark of Erika Osanai.)

Is Sparkling Sake Really Good?

The answer is wonderfully simple.

Yes.

Not just good.

Delicious.

Unlike a gin, vodka, or shochu highball, sparkling sake offers something entirely different.

Every bottle of sake expresses its own unique balance of aroma, sweetness, acidity, and umami, created from rice and koji. Adding carbonation doesn't erase those characteristics—it lifts them.

Each sake reveals a completely different personality.

That is what makes every glass a new discovery.

On a hot day, few things are more satisfying than taking a long, refreshing sip.

At Tabitebako, we serve several sake that pair beautifully with sparkling water. Today, we'd like to introduce three of our favorites.

What they all have in common is expressive aroma and a firm backbone of flavor.

Even after adding sparkling water, each sake retains its character from the first sip to the last.

1. Shimanto Roman

Brewery: Fumoto Shuzo (Kochi Prefecture)

Available for shipping: Australia, Taiwan, Japan

The Shimanto River has quietly nourished life in Kochi for generations. Along its banks stands Fumoto Shuzo, a brewery that has been crafting sake since 1903—the very year the Wright brothers achieved the world's first powered flight.

Shimanto Roman was created specifically to be enjoyed with sparkling water.

At 19.5% alcohol, it has enough strength to maintain its flavor even after dilution. Yet when enjoyed straight, it remains remarkably smooth, revealing deep sweetness rather than harsh alcohol.

Made exclusively with Kochi-grown rice and Kochi yeast, it captures the character of its homeland in every sip.

Excellent with sparkling water.

Excellent on its own.

The more you drink, the more its quiet elegance reveals itself.

Shop Now >>

2. Takaisami "Ake"

Brewery: Otani Shuzo (Tottori Prefecture)

Available for shipping: Japan

Its brilliant crimson color catches the eye immediately.

But this sake offers far more than its appearance.

The aroma recalls ripe strawberries and apricots, while the palate delivers gentle sweetness balanced by refreshing acidity.

When mixed with sparkling water, those fruity aromas become even brighter and more expressive.

Yet don't mistake it for a novelty.

It is brewed with Japan's premier sake rice, Yamadanishiki, using a slow, low-temperature ginjo fermentation.

Behind its playful appearance lies traditional craftsmanship and serious brewing technique.

Shop Now >>

3. Keishin Echigo Muroka Genshu Junmai Daiginjo "Koshitanrei"

Brewery: Kiminoi Shuzo (Niigata Prefecture)

Available for shipping: Australia, Japan

Crafted from Koshitanrei rice grown in the mountains of Myoko, this Junmai Daiginjo is brewed using Kiminoi Brewery's unique indigenous lactic acid fermentation.

The sake is bottled unfiltered immediately after pressing and pasteurized only once, preserving both freshness and remarkable depth.

The palate opens with rich rice umami and elegant sweetness before a gentle acidity brings the finish into perfect balance.

Although it possesses the strength typical of an unfiltered genshu, snow-cellar aging gives it exceptional smoothness and refinement.

This is not a sake that seeks attention through flashy aromas.

Instead, it quietly reveals its true character with every sip, making it an outstanding companion for fine food.

Shop Now >>

One Final Tip

There is a proper way to make a great Ponball.

First, add the ice.

Then pour in the sparkling water.

Finally, gently add the sake.

That's all.

Give it just one slow stir from top to bottom.

Avoid vigorous mixing.

Too much stirring drives away the carbonation and dulls the sake's delicate aromas.

It is only a small detail, but it makes a remarkable difference.

At Tabitebako, we always offer around six different Ponball selections, including the three featured above.

After exploring the lively streets of Tsukiji on a summer afternoon, nothing feels quite as refreshing as a sparkling glass of sake.

You may discover that this is exactly how summer sake was meant to be enjoyed.