| Brand | Kitaya |
| Region | Fukuoka, Kyushu, Japan |
| Spirits Type | Sake |
| Spirits Style | Yamahai, Tokubetsu Junmai |
| ABV | 15-16% / Rice Polishing: 60% |
Product details
Souden Yamahai Tokubetsu Junmai is proudly produced by Kitaya Brewery (est. 1820) in Yame City, Fukuoka Prefecture—nestled within Kyushu’s fertile Chikushi Plain. Crafted entirely from Yamada‑Nishiki rice grown locally and milled down to 60%, this sake is designated Tokubetsu (meaning “special”) to highlight its high‑grade ingredients and elevated brewing standards. The signature Yamahai method is employed, involving a two‑month cold fermentation process that encourages natural lactic acid development. This labor‑intensive technique results in a richly textured brew with bold acidity and complex flavor.
On the nose, Souden Yamahai Tokubetsu Junmai presents a striking floral‑fruity bouquet—think lemon, jasmine, white peach, and lime zest, all balanced with a bright, tangy aroma. The palate is lively and crisp, with a pronounced citrus‑driven acidity (Sake Meter Value around –3), yet texturally rich thanks to the Yamahai base. As the finish unfolds, subtle herbal and grain nuances emerge, leaving a long, nuanced impression. This sake’s bold acidity and savory backbone make it an excellent match for rich, flavorful cuisine. Ideal pairings include grilled beef, steak, beef stews, tonkotsu ramen, or creamy dishes featuring cheeses like Camembert or Parmesan. It also complements fried chicken, smoky grilled meats, or dishes with complex umami. Thanks to its structure and intensity, this sake can effortlessly support both Japanese comfort food and hearty Western fare.
