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A flute of something bubbly is almost a mandatory holiday accessory, whether it’s Champagne, cava, prosecco or the like. My personal favorite of the old French houses is Krug , which is undeniably exquisite and admittedly price-prohibitive for regular consumption. My latest sparkling crush is for sparkling sake, which I discovered last year at a press dinner at Asiate. It’s unfiltered and thus a cloudy white, has very small velvety bubbles and can be crisp and dry or fruity and sweet. Like all things Japanese, it has recently gained in popularity and accessibility. I’ve noticed it on menus and retail shelves around town. Most sake comes in a screw-top bottle, which means you can store it quite well in the refrigerator.  It should not, however, be confused with Hot Sake, which, while quite tasty, is not a libation.