Mondé Shuzo in Japan develops sparkling wine that forms its bubbles inside the can

The Japanese food-industry newspaper Nihon Shokuryo Shimbun reported in a news flash on 1 October 2026 that Monde Shuzo of Yamanashi Prefecture has developed a sparkling wine in a bottle-shaped can. The product creates its bubbles through “in-can secondary fermentation”, in which the wine is fermented a second time inside the can. The company describes this technique as a first for Japan and says it is aiming for quality on a par with Champagne.

Making the bubbles in a can rather than a bottle

In traditional methods such as those used for Champagne, Spanish Cava and the Cremants of various French regions, an ordinary still wine is made first and then bottled. Yeast and sugar are added, and the wine ferments again in the bottle, so that the carbon dioxide produced dissolves into it. Sparkling wine in cans, by contrast, is generally made by adding carbon dioxide afterwards. Monde Shuzo is trying to have the can play the role that the bottle plays in the traditional method. The container it has chosen, the “bottle can”, is a bottle-shaped aluminium can with a screw cap, widely used for drinks in Japan.

Yamanashi as a wine region, and what is still unknown

Yamanashi Prefecture lies west of Tokyo, on the north side of Mount Fuji, and is known as one of the regions of Japan with the highest concentration of wineries. All that the report confirms is the development of the new product and the aim of a full launch in January 2027. The grape varieties used, the price, the volume and whether it will be sold overseas have not been announced. The newspaper said it planned to publish further details in its online edition.

What European readers may want to watch

The launch will be in Japan first, and it has not been decided whether the wine will be available in Europe. The point to watch is how fine a mousse, and how much depth of aroma from the yeast, can be achieved through fermentation inside the can. If a can, which is lighter than a bottle, harder to break and quicker to chill, can deliver quality close to the traditional method, sparkling wine may become easier to enjoy outdoors and on picnics. Should you come across it in Europe, chill it well, pour it into a glass rather than drinking straight from the can, and check the fineness of the bubbles and the aroma. Tasting it alongside a Cremant or Cava you have to hand should make the differences easier to spot. We will report on grape varieties and export plans if further news emerges.