Sohomare Tokubetsu Kimoto Junmai "Heart and Soul"
The nose on this traditionally made special brew is a gentle collection of toasted rice, wheat, nutty, earthy, cereal, vanilla, and lemon peel aromas. Right off the bat you can tell this is one of those “not to be missed” sakes that is built differently than your average Junmai sake. Chris calls it the “Un-kimoto” or “Elegant kimoto” that is made with the top graded Yamadanishiki from Hyogo, which is amazing in and of itself. The brewers also blend three different yeasts (#6,#7, & #1401) to make a sake that is ricey, earthy-lite, clean, dry, and well balanced. Look for cereal, roasted grains, steamed rice, and hints of lemon water flavors with loads of umami from start to finish. A classic sake that stays sake-flavored when paired with all foods. WORD: Elegant Kimoto WINE: Dry Reds/Crisp Whites BEER: Dry Ales FOODS: Yakitori all day long, Izakaya fare.