Sake + Shochu Gumi

This bottle is a Sake Gumi selection!

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.


  • Brewed in Fukuoka, Japan by Kitaya Shuzo
  • Yamahai tokubetsu junmai
  • Seimaibuai (rice kernel remaining): Yamada Nishiki 60%
  • ABV 15-16% / SMV: -3
  • 24 fl oz (720ml)

Flavor Profile Chart

SMV: -3, Acidity: 1.7 Flavor Profile Chart for Souden Yamahai Tokubetsu Junmai Sake (BTL 720ml)

Recommended Tempurature

Serve room temp (70˚F), or warm (104˚F) Recommended Tempurature for Souden Yamahai Tokubetsu Junmai Sake (BTL 720ml)

Pairing Suggestions

  • cheese
  • beef
  • crab

Glassware Suggestions

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