ABOUT THIS BOTTLE
Sohomare Ki-Itsu Kimoto "Hyperion"
Sohomare Kiitsu Kimoto Junmai Daiginjo represents the pinnacle of traditional Japanese sake craftsmanship. Produced by Sohomare Shuzo in Tochigi Prefecture, it is meticulously brewed using the time-honored kimoto method, then aged for over five years at a precise 5°C to achieve perfect maturity. The result is a sake of remarkable refinement, offering layered complexity, graceful acidity, and deep umami.



HOW TO ENJOY
PAIRING
Turbot, herring, cod, caviar, bamboo shoots, and sushi selections like sea trout, nodoguro, and kamasu.
SERVING
To best enjoy Sohomare Kiitsu Kimoto Junmai Daiginjo, serve it slightly chilled at 12–15°C (54–59°F) or at room temperature to highlight its refined, aged character. Use a white wine or burgundy glass to enhance its nuanced aromas and elegant umami profile.
about the brewery
sohomare brewery
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.