Moromi of Japanese sake in which alcoholic fermentation has not yet been stopped, is bottled without being heated and in the state where the yeast in it is still alive and, thereby, the fermentation is further fermented in the bottle and carbon dioxide is confined within the bottle.
アルコール発酵が止まっていない日本酒醪を火入れせずに酵母が生きた状態で瓶詰めし、瓶内でさらに発酵を進めて炭酸ガスを瓶内に閉じ込める方法。