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. |