A sparkling sake containing CO₂ gas generated by yeast growth was produced from a sake with sake meter +3, acidity 1.8, amino acidity 0.9, reducing sugar content 2.2% and alcohol content 10.2%. The sake was inoculated with yeast, bottled, sealed tightly, and incubated at 25°C. A yeast which aggregates granularly and does not stick to the bottom of the bottle was used. Analysis of this sparkling sake indicated CO2 gas pressure 2.3-3.0 kg/cm2, sake meter +10, acidity 2.2 and alcohol content 10.4%. Taste was cool and fresh owing to the stimulus of CO2 gas. When the bottle was shaken lightly, granular yeast cells floated in the bottle, giving the appearance just as snow.