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Izumibashi “Shirokoji” Junmai Ginjo
Izumibashi “Shirokoji” Junmai Ginjo front label
Izumibashi “Shirokoji” Junmai Ginjo Thumbnail
Izumibashi “Shirokoji” Junmai Ginjo front label Thumbnail

Izumibashi “Shirokoji” Junmai Ginjo

Kanagawa prefecture

$45.00 
$42.75 member price
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A tale of two koji

“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.

Characteristics

Brand Izumibashi
Brewery Izumibashi Brewing Company
Category Junmai Ginjo
Subcategory N/A
Taste Profile Rich & Sweet
Rice variety Yamadanishiki
Yeast variety Association No. 901
Alcohol 15.0%
RPR ? 58%
SMV ? N/A
Acidity ? N/A
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Izumibashi “Shirokoji” Junmai Ginjo is cold (40-60°F).
  • Recommended
  • Not Recommended

Region

Izumibashi “Shirokoji” Junmai Ginjo - Kanagawa prefecture

Izumibashi is made in Kanagawa prefecture in the Kanto region.

Taste Metrics

Taste metrics not available for Izumibashi “Shirokoji” Junmai Ginjo

Tasting Notes

  • Apple

    Apple

  • Lemon

    Lemon

  • Flower

    Flower

Recommended Pairing

  • Seafood

    Seafood

  • Veggies

    Veggies

  • Meat

    Meat

Izumibashi Brewing Company

Sake making at Izumibashi Brewing Company is all about commitment to natural and traditional processes. The current president, Yuichi Hashiba, is responsible for creating their dragonfly logo, expressing their philosophy to use safe, environmentally friendly rice growing methods to make sure the dragonfly can come back to the fields every year. Rarely you will find a sake brewery that is committed to growing all of their sake rice, polishing their rice in-house, and brewing it in the most labor-intensive, traditional ways, such as using the smallest batch called “koji buta,” and incorporating kimoto methods.

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