Sohomare Junmai Ginjo Indigo
An incredibly local sake, this is made with Gohyakumangoku rice harvested within five miles of the brewery. Gohyakumankoku result in a more stoic, stiffer sake, so the toji made an effort to round this out by bringing out the sweetness. This is a delicate, creamy expression of a junmai ginjo. Using three different yeasts yields a subtle fruity aroma.
Grape Type - Yamadanishiki, 500 Mangoku
Region - Kanto - Tochigi Prefecture
Style - Junmai Ginjo
Pairing - White fish sashimi, scallop ceviche and halibut, also with soba and, surprisingly, artichokes.
Origin - Japan
Type - Sake
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