IZUMIBASHI WHITE KOJI YAMADANSHIKI JUNMAI GINJO

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.