Soto Junmai Sake Black Label is a Sake crafted in Japan.
Soto Junmai Sake Black Label stands out for its remarkably smooth and versatile character, defying expectations with its low acidity and earthiness compared to typical Junmai sakes. Interestingly, this sake is made with Gohyakumangoku rice, a strain specifically bred in the 1950s to withstand Niigata's harsh winters, resulting in a hardy crop that produces an exceptionally clean and refined flavor profile.
Cocktail enthusiasts should embrace SOTO Junmai Sake Black Label for its chameleon-like versatility, shining equally when served chilled or warmed. This sake stands out from typical Junmai offerings with its lower acidity and earthiness, making it an exceptionally smooth and approachable option that pairs beautifully with a wide range of foods, from sushi to pizza.
Soto Junmai Sake Black Label is incredibly versatile, shining when served chilled or gently warmed, and adapting beautifully to various cocktail styles that call for a subtle, smooth base spirit. This chameleon-like sake is perfect year-round, pairing wonderfully with light summer fare like sushi or grilled vegetables, while also complementing heartier dishes such as pizza or bar snacks in cooler months.
Nose: Clean and delicate aromas of fresh green apple, golden raisins, and a hint of toasted nuts. Subtle undertones of steamed rice and mushroom add complexity.
Palate: Light and smooth texture with flavors of crisp apple and golden raisin. Gentle notes of steamed rice and minerals provide depth. A soft umami character emerges, balanced by a restrained earthiness. The low acidity contributes to an easy-drinking experience.
Finish: Clean and dry, with lingering hints of apple and mineral. The flavors taper off gracefully, leaving a subtle rice-like essence on the palate. The finish is refreshing and invites another sip.
Soto Junmai Sake Black Label is crafted using the traditional Kimoto method, which relies on natural lactic acid bacteria for fermentation instead of adding commercial lactic acid. This labor-intensive process, rarely used in modern sake production, creates a rich, complex flavor profile and contributes to Soto's distinctive smoothness and depth.
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