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Kayoko and Yoko visited Kitaya in September 2016. The brewery’s modern facilities coupled with a staff full of veterans convinced me that Kitaya brews each of their sakes with a clear vision. Souden is no exception. Kitaya sought to create a fruity, high-acid, and tart sake that pairs well with rich foods. To achieve this, they implemented the yamahai method and used Yamadanishiki rice polished down to 60%. Although we enjoyed this with slices of beef, this sake scored off the charts alongside cream cheese on crackers. Try at room temperature or warm.

Features

  • Yamahai tokubetsu junmai
  • Seimaibuai (rice kernel remaining): 60%
  • Brewed in Fukuoka, Japan
  • 24 fl oz (720ml)
  • 15-16% ALC/VOL

Flavor Profile Chart

SMV: -3, Acidity: 1.7 Flavor Profile Chart for Souden Tokubetsu Junmai (BTL 24 oz)

Recommended Tempurature

Serve room temp (70˚F), or warm (104˚F) Recommended Tempurature for Souden Tokubetsu Junmai (BTL 24 oz)

Pairing Suggestions

  • cheese
  • beef
  • crab
Please note: We are presently only able to deliver alcoholic products to AK, CA, DC, ID, MO, ND, NH, NV, NM, OR, VA, WA, and WY.