Abiding commitment to brewing ‘rare sake’
Not much Souhana has been produced, as it is called ‘rare sake.’ We continue to brew it with a special brewing method. Souhana is made from rice polished to less than 55 percent of its original size, compared with ordinary Junmai Ginjo with rice-polishing rate of 60 percent. In addition, special Souhana yeast is used, and the three-stage mashing is conducted at low temperature around 10 degrees Celsius. Preserving the traditional taste, we always strive for genuine taste that the Japanese admires. We hope you enjoy luxury sake with smooth and well-balanced rich flavor that we produce elaborately.
Served at the nation’s banquets for 100 years
Souhana has entertained guests of honor at celebrations for a century. It is highly coveted by sake drinkers for its honorable sake grade and tradition. Souhana has been offered at occasions for celebration since its name means “sending happiness and love to all.” Please try this finest sake on your auspicious occasions.
Well-harmonized five flavors of sweetness, acidity, dryness, bitterness and astringency display special rich aroma. Enjoy well-balanced body.
Souhana, selected Junmai Ginjo, is made of high-quality materials with Souhana yeast and traditional techniques of Tamba master brewers. Consequently it displays special rich aroma and well-balanced body created by well-harmonized five flavors of sweetness, acidity, dryness, bitterness and astringency. It can be enjoyed chilled or at room temperature. When warmed, it is recommended to serve it slightly warmed.