Sohomare Junmai Ginjo

Sohomare makes its sakes using the labour intensive “Kimoto method”, where the sake and koji (rice mould) are stirred with long poles to encourage lactic acid to form naturally, rather than as an addition. It’s a long drawn-out process, doubling the brewing time, but makes for a rich, complex drink. The Junami Ginjo  – a premium, pure rice sake – is a mellow brew that has hints of fruity pear drops with a slightly acidic edge.