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