Contemporary rendition of old kimoto style. Soft yet poised at first sip, then body and flavor depth - all enhanced by a subdied, elegant aroma. 

Pair with charcoal-grilled sliced filet, abalone steak, uni, caviar, the richer cuts of tuna, and surprisingly goat cheese.

A deep aroma and condensed high-quality taste. Sotan focuses on traditional kimoto preparation.
In this method of brewing in traditional shubo, it takes time and effort to grow yeast using natural lactic acid fermentation.

Sotan's kimoto is a kimoto that pursues elegant sake quality based on modern ginjo brewing, seeking depth of flavor using traditional methods.

Please enjoy the high-quality flavor created by the power of nature, along with the deliciousness of Yamada Nishiki rice from the special A district.