I saw this bottle at a Japanese takeaway shop that recently opened in the neighbourhood. My sons are interested in trying out their food; I spotted this vinous curiosity. Curious about the "muddy" bit of the name, I carefully looked at the bottom of the bottle and found it cloudy (subsequently having let the wine settle, there was indeed a rim of yeast deposits). Also noticing the kanji characters for second fermentation in bottle makes me wonder if this was either a classical method with traditional (pre dry-ice freezing era) disgorgement, or even a methode ancestrale sparkling which is bottled before the primary fermentation is over to preserve its bubbles. The website was not useful (apart from being in Japanese) That together with its cepage of Delaware (a labrsuca variety) ensured that I bought the bottle.
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