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 City in Miyagi Prefecture is one of Japan's leading port towns. We at Otokoyama Honten have been brewing sake in this town for over 100 years. "We want to express the beauty of Kesennuma's blue sky and sea, blessed with abundant nature and rich ingredients, through our sake. And we want people to enjoy high-quality seafood together with sake." With these thoughts in mind, we developed "Soten-den." We aim for a clear taste reminiscent of the blue sky and sea, and a clean sake quality free of impurities that complements seafood, and we brew it using the techniques of Nanbu Toji that have been passed down through generations.