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SOTO IS AN ALL-NATURAL JAPANESE SAKE WITH A CLEAN SMOOTH TASTE USING ONLY 4 INGREDIENTS
SOTO IS AN ALL-NATURAL JAPANESE SAKE WITH A CLEAN SMOOTH TASTE USING ONLY 4 INGREDIENTS
Gluten Free
No additives
No Sulfites
Vegan
No Added Sugar
No Preservatives
Gluten Free
No Additives
no Sulfites
Vegan
No added sugar
No Preservatives
Size
Free Shipping on 2+ Bottles
Full-bodied and creamy on the palate, with aromas of gala apple, flavors of melon and cucumber, and a crisp, clean finish. Our Premium Junmai Daiginjo is as versatile as any wine. From savory to salty foods. Discover the freshness of SOTO Sake.
Texture: Full Bodied, creamy, smooth, round, velvety, soft
Flavor: Apple, melon, cucumber, coconut, steamed rice, umami
Aroma: Citrus blossom, apple, melon
Finish: Crisp, clean
Sashimi, Unagi, Yakitori, Miso/Soy Sauce based dishes, Oysters, Charcuterie
Full-bodied and creamy on the palate, with aromas of gala apple, flavors of melon and cucumber, and a crisp, clean finish. Our Premium Junmai Daiginjo is as versatile as any wine. From savory to salty foods. Discover the freshness of SOTO Sake.
Full Bodied, creamy, smooth, round, velvety, soft
Apple, melon, cucumber, coconut, steamed rice, umami
Citrus blossom, apple, melon
Crisp, clean
Gohyakumangoku
50%
15.5%
720ML Bottle / 300ML Bottle
Niigata
Sashimi, Unagi, Yakitori, Miso/Soy Sauce based dishes, Oysters, Charcuterie
Size
Free Shipping on 2+ Bottles
Free Shipping on 2+ Bottles
$29.99
The Junmai expression from SOTO is delicate and light in texture, acting as a chameleon; equally enjoyable chilled or warmed. Unlike many sakes in the Junmai category, SOTO is relatively low in acid and earthiness, making it an easy-drinking sake. This is the ideal sake for any and all occasions.
Texture: Delicate, light, soft, smooth
Flavor: Apple, golden raisin, steamed rice, mineral, umami, earthy
Aroma: Apple, golden raisin, nuts, mushroom
Finish: Dry, clean
Sushi, Pizza, Bar Food, Grilled Vegetables, Chicken
The Junmai expression from SOTO is delicate and light in texture, acting as a chameleon; equally enjoyable chilled or warmed. Unlike many sakes in the Junmai category, SOTO is relatively low in acid and earthiness, making it an easy-drinking sake. This is the ideal sake for any and all occasions.
Delicate, light, soft, smooth
Apple, golden raisin, steamed rice, mineral, umami, earthy
Apple, golden raisin, nuts, mushroom
Dry, clean
Gohyakumangoku
65%
14%
720ML Bottle / 180ML Cans
Niigata
Sushi, Pizza, Bar Food, Grilled Vegetables, Chicken
Free Shipping on 2+ Bottles
$29.99 Add to cart
The collaboration between SOTO and Japan’s finest sake producers for the Limited-Edition Series celebrates the most sought-after “Grand Cru" breweries. Bottled from a single tank, the first in the illustrious series is an exclusive sake available in limited quantities in partnership with fifth generation Tomonobu Mitobe of Yamagata’s highly respected Mitobe Sake Brewery (est. 1898).
Texture: Medium-bodied, wet stone minerality, refreshing acidity
Flavor: Fresh fruit aromas, juicy ripe melon, apple, fresh cut herbs
Aroma: Honeydew melon, candied apple, honeysuckle, ripe wild strawberry
Finish: Lingering silkiness, sharp and crisp
Ceviche, Charcuterie Board, Cheese (Mozzarella, Pecorino), Grilled White Fish, Risotto, Duck Confit
The collaboration between SOTO and Japan’s finest sake producers for the Limited-Edition Series celebrates the most sought-after “Grand Cru" breweries. Bottled from a single tank, the first in the illustrious series is an exclusive sake available in limited quantities in partnership with fifth generation Tomonobu Mitobe of Yamagata’s highly respected Mitobe Sake Brewery (est. 1898).
Medium-bodied, wet stone minerality, refreshing acidity
Fresh fruit aromas, juicy ripe melon, apple, fresh cut herbs
Honeydew melon, candied apple, honeysuckle, ripe wild strawberry
Lingering silkiness, sharp and crisp
Akaiwa Omachi
50%
15.5%
720ML Bottle
Yamagata
Ceviche, Charcuterie Board, Cheese (Mozzarella, Pecorino), Grilled White Fish, Risotto, Duck Confit
TO BE THE FIRST TO LEARN ABOUT OUR NEXT LIMITED-EDITION RELEASE,
PLEASE ENTER YOUR EMAIL HERE
We like to say that there’s a secret fifth ingredient that makes SOTO Sake so delicious: Snow. This snow melts and becomes the pristine water that makes our clean and smooth sake.
We use the finest Gohyakumangoku special Japanese rice called “sakami” which is prepared through rice polishing. The rice’s outer layer is shaved down exposing the desired aromas
and flavors at the heart of the rice grain.
AS AN IMPORTANT AND DELICATE STEP, KOJI ACTS AS THE MAIN CHARACTER IN SAKE BREWING. IT STEERS THE OUTCOME OF THE FINAL PRODUCT. WHILE KOJI DOES NOT DIRECTLY AFFECT THE AROMA AND TASTE OF THE SAKE, THE TURNOUT OF THE KOJI DIRECTLY AFFECTS HOW THE YEAST AND MASH CAN PERFORM AT THEIR HEIGHTS.
the yeast influences the taste of our sake and its aroma. This yeast used in Sake brewing is called Seishu Kobo.It is the unsung hero of sake brewing.
We like to say that there’s a secret fifth ingredient that makes SOTO Sake so delicious: Snow. This snow melts and becomes the pristine water that makes our clean and smooth sake.
We use the finest Gohyakumangoku special Japanese rice called “sakami” which is prepared through rice polishing. The rice’s outer layer is shaved down exposing the desired aromas
and flavors at the heart of the rice grain.
AS AN IMPORTANT AND DELICATE STEP, KOJI ACTS AS THE MAIN CHARACTER IN SAKE BREWING. IT STEERS THE OUTCOME OF THE FINAL PRODUCT. WHILE KOJI DOES NOT DIRECTLY AFFECT THE AROMA AND TASTE OF THE SAKE, THE TURNOUT OF THE KOJI DIRECTLY AFFECTS HOW THE YEAST AND MASH CAN PERFORM AT THEIR HEIGHTS.
the yeast influences the taste of our sake and its aroma.
This yeast used in Sake brewing is called Seishu Kobo.
It is the unsung hero of sake brewing.
Enjoy SOTO chilled or at room temperature just like a wine. The versatility of sake is ideal for many cocktail options as your go-to lower alcohol percentage drink.
SOTO pairs with cheeses, cured meats, seafood and much more. Its low acidity levels make it easier to pair with your favorite food.
Sake is rich in amino acids which react with the umami components of richer fare, giving it a deeper and fuller flavor.
SOTO's award winning Junmai is the perfect pairing for your pizza. Sake is showing up at pizzerias as chefs realize it compliments their pies. Try it!
Enjoy SOTO chilled or at room temperature just like a wine. The versatility of sake is ideal for many cocktail options as your go-to lower alcohol percentage drink.
SOTO pairs with cheeses, cured meats, seafood and much more. Its low acidity levels make it easier to pair with your favorite food.
Sake is rich in amino acids which react with the umami components of richer fare, giving it a deeper and fuller flavor.
SOTO's award winning Junmai is the perfect pairing for your pizza. Sake is showing up at pizzerias as chefs realize it compliments their pies. Try it!
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We like to say that there’s a secret
fifth ingredient that makes SOTO Sake
so delicious: Snow. This snow melts
and becomes the pristine water that
makes our clean and smooth sake.
We use only the finest
Gohyakumangoku Japanese rice
called “sakami.” The rice’s outer
layer is shaved down exposing the desired aromas and flavors at the
heart of the rice grain.
an important and delicate step,
koji acts as the main character
in sake brewing. It steers the
outcome of the final product.
the turnout of the koji directly
affects how the yeast and mash
can perform at their heights.
the yeast influences the taste of
our sake and its aroma. This yeast
used in Sake brewing is called
Seishu Kobo. It is the unsung hero
of sake brewing.
We like to say that there’s a secret fifth ingredient that makes SOTO Sake so delicious: Snow. This snow melts and becomes the pristine water that makes our clean and smooth sake.
We use the finest Gohyakumangoku special Japanese rice called “sakami” which is prepared through rice polishing. The rice’s outer layer is shaved down exposing the desired aromas
and flavors at the heart of the rice grain.
AS AN IMPORTANT AND DELICATE STEP, KOJI ACTS AS THE MAIN CHARACTER IN SAKE BREWING. IT STEERS THE OUTCOME OF THE FINAL PRODUCT. WHILE KOJI DOES NOT DIRECTLY AFFECT THE AROMA AND TASTE OF THE SAKE, THE TURNOUT OF THE KOJI DIRECTLY AFFECTS HOW THE YEAST AND MASH CAN PERFORM AT THEIR HEIGHTS.
the yeast influences the taste of our sake and its aroma.
This yeast used in Sake brewing is called Seishu Kobo.
It is the unsung hero of sake brewing.
Enjoy SOTO chilled or at
room temperature just
like a wine. sake is ideal
for many cocktail
options.
SOTO pairs with cheeses, cured meats, seafood and much more thanks to its low acidity and no sulfites.
Sake is rich in amino acids which react with the umami components of richer fare.
SOTO's award-winning Junmai is the perfect pairing for your pizza. Sake is showing up at pizzerias. Try it!
Error: No connected account.
Please go to the Instagram Feed settings page to connect an account.
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