Robustly clean with rich, elegant flavour hues. Indigo dyers strive for vivid, deep colour. This sake has similar qualities. A perfect expression of the "taste" rather than "aroma" style of ginjo sake-making.
| Category: | Junmai Ginjo | 
| Area: | Kanto | 
| Prefecture: | Tochigi | 
| Storage Instruction: | Cool | 
| After Opened: | 3 weeks | 
| Polishing Ratio: | 
55% | 
| Alcohol: | 15% | 
| Food Recommendation: | Goes well with white fish sashimi, scallop ceviche and halibut, also with soba and, surprisingly, artichokes. |