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Designed as a safer and quicker alternative to yamahai. In sokujo, lactic acid is added to water, koji, and brewing rice before the yeast to create a sterile environment—the lactic acid neutralizes bacteria. Sokujo takes 7-10 days and the resulting style is clean. Sokujo is not stated on the label because it is standard, whereas yamahai and kimoto are stated because they are specialty methods
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Founded in 2019, we were bored with the typical Cabernet Sauvignon, Merlot, Chardonnay, Amarone & Moscato offerings at most bars & restaurants, and were inspired to dive deeper into the wine world!
