Bringing generations of sake-producing heritage to the modern day, Soto Sake is made using only the finest natural ingredients, resulting in a delicate, clean yet complex flavour profile.
In recognition of Japanese craftsmanship, each bottle of Soto comes with a square of denim that doubles as a unique coaster for the bottle when it’s served.
Soto is brewed in the Niigata Prefecture, widely recognised as the heart of sake innovation and production in Japan. Here, an established Toji – a traditional sake brew master – makes use of naturally superior ingredients: locally sourced, premium Gohyakumangoku rice and pure, soft water that originates from the Niigata Mountains. This flows from the mountains each spring after the snowfalls of the winter months.
As a junmai daiginjo sake, the rice used to produce Soto is polished to 50%. The koji mold traditionally used in sake production turns the starches in the rice to sugar, which is then fermented creating fresh notes such as apple.
The result is all natural and gluten free, with no additives, preservatives, sulphites or added sugar. Soto is then bottled in ultra-violet coated Japanese glass to protect it from sunlight.
Premium Gohyakumangoku rice, mountain water.
Serve chilled, and enjoy straight, while dining – think sashimi, roasted vegetables and grilled meats – or mixed in light and delicate cocktails.
This style of sake works as the perfect alternative to white wine or vodka when served neat.
Niigata Prefecture, Japan
72cl & 30cl
Bright and elegant, with aromas of Gala apple, melon, and a hint of basil.
Delicate but flavourful, with fresh apple, cucumber and lime zest.
Dry yet mouth coating and viscous too.