Sohomare is known for their kimoto sakes, and uses a technique akin to the Solera method, adding the newest sake with blends from years past. In addition to this, they blend sakes that are made with different yeasts: “By blending sakes made with three different types of yeasts, we are able to produce a sake with a high degree of complexity.” says Jun Kono, president of Sohomare Brewery. This is an awesome sake with juicy, citrus notes that pairs well with tonkatsu or a soft-ripened bloomy goat cheese.
- Brewed in Tochigi, by Sohomare Brewery
- Kimoto Tokubetsu Junmai
- Seimaibuai (rice kernal remaining): 60% Yamadanishiki
- ABV 15% / SMV: +5/ Acidity: 1.8/ Yeasts: No.6, 7, 1401
- 24 fl oz (720ml)