ABOUT THIS BOTTLE
SOHOMARE TOKUBETSU KIMOTO
The aroma is complex, with bits of hay and bark, wet cork, and a slight tinge of dried fruits. When chilled, the acidity and herbal aspects comes forefront; when slightly warmed, the banana sweetness comes out to play.
Rice Polishing Ratio
This sake is made from Yamada-Nishiki rice that has been polished to 60%.
Goes well with umami-heavy fare, especially mushroom and truffle-based dishes, jamon, goat cheese, pulled pork, steak.
Enjoy chilled in a wine glass, or warm in an ochoko.
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.