Kayoko and Yoko visited Kitaya in September 2016. The brewery’s modern facilities coupled with a staff full of veterans convinced them that Kitaya brews each of their sakes with a clear vision. Souden is no exception.
Kitaya sought to create a fruity, highly acidic, and tart sake that pairs well with rich foods. To achieve this, they implemented the yamahai method and used Yamada Nishiki 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.
- Yamahai tokubetsu junmai
- Seimaibuai (rice kernel remaining): 60%
- Brewed in Fukuoka, Japan
- 24 fl oz (720ml)
- 15-16% ALC/VOL
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