Sparkling sake is a somewhat recent phenomenon in the United States, as a way to improve sales of sake overall. Most versions are light to moderately sweet, although there are some examples that are dry; they are low in alcohol, between 5% to 8%. Most examples are sold in smaller bottles (between 180-300ml), as these do not keep their effervescence for long. They are produced naturally with secondary fermentation in a closed tank.

Most have delicate flavors such as tropical fruit, melon and custard with a lightly earthy or mineral finish. They are traditionally served in a sparkling wine flute and are normally paired with a variety of foods, from sushi and fusion cuisine to poultry and lighter seafood.