Japanese Sake Products
Information on hundreds of Sakes, including photos of bottles, spec sheets, and brewery information
Izumibashi White Koji Junmai Ginjo
Izumibashi White Koji Junmai Ginjo
Class: Junmai Ginjo
Rice: Yamada Nishiki
Rice-Polishing Ratio: 58%
Brewery Location: Kanagawa
Food Pairings: Carpaccio, fried dishes, mushroom ankake, tofu, bitter greens, balsamic sauces, honey mustard, sweet desserts, seasonal fruits, Chinese cuisine w/ rich sauces, French cuisine, Italian cuisine
Tasting Notes: An aroma reminiscent of banana, white flowers, honey buttercream, and lemon biscuits. This sake evokes a lush fruitiness on the palate but still remains mellow. The unique fresh and citrusy acidity of white koji meets the rich umami and dense sweetness of yellow koji in this junmai ginjo. The label features a color gradation from white to yellow to symbolize the two types of koji being used. The idea to brew sake with white koji arose during Izumibashi's research and development of their amazake.
Size: 720ml
Brewery: Izumibashi
Founded: 1857
Profile: Based on our belief that "sake starts with rice," Izumibashi Shuzo is a "rice-cultivating sake brewery.” Izumibashi's employees and local farmers work tirelessly together to grow the best premium sake rice such as Yamada Nishiki. They are committed to delivering a consistently high-quality product, from rice cultivation to polishing the rice and brewing sake. Izumibashi solely produces Junmai sake, including Junmai Ginjo and Junmai Daiginjo, made only from rice and rice koji, and they are crafted to be food friendly.
