Izumibashi “Shirokoji” Junmai Ginjo

“Shirokoji” refers to white koji, which is used in shochu production. By using white koji in tandem with the yellow koji typical of sake making, Izumibashi Brewing Company elevates the citric acid content of this sake, conjuring a pleasant tartness reminiscent of lemon and green apple. Combined with the umami from the yellow koji, this complex junmai ginjo offers a flavor profile that white wine lovers will find familiar and exciting.