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Behold, both modern and old school dry sake lovers! Here’s one to please a wide audience—with traditional steamed rice notes and hints of peach and white flowers, along with some nuances of toffee and mint. Sohomare Sake Brewery creates this modern classic by blending two different types of yeast starters called sokujo and kimoto, along with multiple yeasts, which is responsible for the complex and restrained aroma.
Sohomare is made in
Sohomare Sake Brewery founded in 1872 is currently owned and operated by the fifth generation Mr. Jun Kono. Since their founding, they have strived to provide well-loved sake locally, and their original, quality sake to friends globally. Their sake making is defined by their “kimoto renaissance” with commitment to the orthodox kimoto brewing method since 2001. Sourcing the best quality rice and using the water from Kinugawa River, and employing their particular skill in aging and blending, adds to the elegant layered complexity in their sake you simply cannot obtain anywhere else.
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