Sotenden Tokubetsu Junmai

A Tokubetsu Junmai sake made with Kuranohana, a sake rice from Miyagi Prefecture ideal for brewing. Kura no Hana is low in protein, producing less amino acid, which makes it suitable for creating a sharp, clean flavor profile. It features green aromas with hints of citrus, a sharp mouthfeel, refreshing acidity, and a slightly dry finish. Recommended pairings include fatty fish such as bonito sashimi and oil-based dishes like ajillo (garlic shrimp), as the sake cuts through the oil while enhancing the flavors. Enjoy it lightly chilled for a crisp experience, or gently warm it to nurukan temperature, where the acidity and sweetness become more pronounced, offering a completely different impression.

Kesennuma, Miyagi Prefecture, is one of Japan's leading port towns. Otokoyama Honten has been brewing sake here for over 100 years. "We want to express the beauty of the blue skies and oceans of Kesennuma, a place blessed with abundant nature and ingredients, through our sake. We want people to enjoy high-quality seafood together with sake." With this in mind, we developed "Soutenden." We brew it with the inherited skills of the Nanbu Toji, aiming for a clear taste reminiscent of the blue skies and oceans, and a clean sake quality without impurities that complements seafood.