Sohomare “Junmai Ginjo”
Sohomare “Junmai Ginjo”
Robustly clean with rich, elegant flavour hues

Indigo

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.

Tochigi Prefecture

Kanto

Sohomare Sake Brewery
Sohomare Sake Brewery

Sohomare Sake Brewery

Tochigi Prefecture

map-tochigi

Rich, expressive flavour, genteel clarity and balance—these are the characteristics of sakes from Sohomare, established by the Kono family in 1872. Unusually, Sohomare uses “Designation A” Yamadanishiki rice not only for its premium “Kimoto Junmai Daiginjo” but for its “Tokubetsu Kimoto” and “Karakuchi” junmai labels as well.

Sohomare “Junmai Ginjo”

Technical Specifications

Classification: Junmai Ginjo
Rice variety: 500 Mangoku
Yeast: Association No.9, No.14, House Yeast
Brewing method: Sokujo

55%

polishing ratio

15%

alcohol

1.6

acidity

+4.0

SMV


Serving recommendations

Goes well with white fish sashimi, scallop ceviche and halibut, also with soba and, surprisingly, artichokes.

Restaurant & Retail Guides

Where to find Sohomare “Junmai Ginjo” in the U.K.

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