The art of sake

AT SOTO WE’VE BEEN SAKE ENTHUSIASTS FOR DECADES. WITH OUR PAsSION FOR JAPAN’S NATIONAL BEVERAGE, ITS HISTORICAL SIGNIFICANCE, AND THE PROFOUND ARTISTRY THAT GOES INTO MAKING EVERY BOTTLE, WE’RE EXCITED TO SHARE SOTO WITH YOU.
TRADITION ON THE INSIDE. MODERN ON THE OUTSIDE.

AT SOTO WE’VE BEEN SAKE ENTHUSIASTS FOR DECADES. WITH OUR PAsSION FOR JAPAN’S NATIONAL BEVERAGE, ITS HISTORICAL SIGNIFICANCE, AND THE PROFOUND ARTISTRY THAT GOES INTO MAKING EVERY BOTTLE, WE’RE EXCITED TO SHARE SOTO WITH YOU.
TRADITION ON THE INSIDE. MODERN ON THE OUTSIDE.

Water

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.

Rice

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.

Koji

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.

Yeast

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.

Water

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.

Rice

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.

Koji

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.

Yeast

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.

Soto Community

Join the soto community by following @sotosake

JOIN THE SOTO COMMUNITY BY FOLLOWING @sotosake