Contemporary rendition of old kimoto style, achieved through careful blending and ageing. Soft yet poised at first sip, then body and flavour depth—all enhanced by a subdued, elegant aroma. A masculine daiginjo expression.
Sohomare Sake Brewery
Rich, expressive flavour, genteel clarity and balance—these are the characteristics of sakes from Sohomare, established by the Kono family in 1872. Unusually, Sohomare uses “Designation A” Yamadanishiki rice not only for its premium “Kimoto Junmai Daiginjo” but for its “Tokubetsu Kimoto” and “Karakuchi” junmai labels as well.
Classification: Junmai Daiginjo
Rice variety: Yamadanishiki
Yeast: Association No.6, No.7, No.1401
Brewing method: Kimoto
Charcoal-grilled sliced filet, abalone steak, uni, caviar, the richer cuts of tuna, and, surprisingly, goat cheese. Delicious from a burgundy glass.