ABOUT THIS BOTTLE
SOHOMARE KIMOTO JUNMAI DAIGINJO
This kimoto softly slips in with a subdued aroma, but follows it with robust, incisive notes of stone fruit, liquorice, anise, and mushroom; all enveloped in a creamy texture and supple body.
Rice Polishing Ratio
This sake is made from Yamada-Nishiki rice that has been polished to 45%.
HOW TO ENJOY
Balances heavy dishes like charcoal-grilled filet, abalone steak, sea urchin, caviar, fatty tuna, and, surprisingly, goat cheese.
Best chilled, a burgundy glass yields the most delicious results as the shape allows the aroma to blossom.
SOHOMARE BREWERYLEARN MORE
Run by the Kono family since its founding, Sohomare Brewery was founded in 1872. Before taking over the business, the fifth generation and current president, Jun Kono, traveled to France in the 1980's to study the language and wine. His time there will later greatly influence the direction of the brewery. Shortly after becoming president in 1989, he decided the primary output of their sakes will be made kimoto style, there by radically differentiating his company from other breweries.