Sohomare Sake has been owned and operated by the Kono family since its founding in 1872. In 1980, the owner went to Europe, and he was very impressed by wine in France. That influenced him to learn all flavors and found out that the sake he wants to make such as Burgundy white. He only uses Grand cru Yamadanishiki rice and hand brewed with the old Kimoto method. A kimoto method is a natural lactic fermentation which creates complexity and delicate flavour with a good acidity. His tyle of kimoto is very clean and elegant.