Sparkling sake and method of producing the same

It is intended to provide a sparkling of the in-bottle fermentation type produced by blending a obtained by filtering a mash with an unrefined obtained by roughly screening a mash containing yeasts and having a fermentation activity and then generating carbon dioxide gas in a closed container filled with the thus obtained blend, which has champagne-like bubbles with a fine texture and a smooth feeling and shows little cloudiness and a refreshing taste. The above object is achieved by a method characterized in that rice and rice are used as the starting materials, the carbon dioxide gas contained in the above-described container is the carbon dioxide gas having been generated substantially by the secondary fermentation, and the content of the carbon dioxide gas is 3.0 GV or more.