The Sohomare Brewery was established in 1872 by the Kono Family in the Tochigi region. For five generations the Kono family has devoted themselves to producing sake of great character and balance using only top quality Yamada-nishiki rice. The brewery utilizes only the traditional Kimoto style for the production of their exceptional sake. This method where by the koji, yeast, and rice mixed rhythmically over many hours takes up to fifteen days and is extremely labor intensive. The practical reason for the extra work is to increase the level of lactic acid in the moto (or rice mash) in order to prevent negative bacteriological influence as well as encourage the koji to break down the rice into simple sugars for the yeast to eat. Modern sake uses additives to achieve a much quicker and more efficient result. Typically the Kimoto process produces funkier earthier style compared to modern production, but the Tuxedo is Sohomare's Junmai Daiginjo and is one of the most elegant and complex Kimotos on the market. While it's robust and profound, it doesn't have any of the funky elements of a typically Kimoto. The perfect pair for fresh uni, O Toro, briny shell fish or a nice fresh goat cheese.
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