Sumirebana Junmai Ginjo is a surprising sake, brewed with white koji, traditionally used for shochu. The first nose is subtle, with notes of lime zest, undergrowth, and dried rose. As it opens, it becomes more aromatic while remaining delicate, offering a beautiful freshness. On the palate, it is fresh, with striking acidity from the very start, revealing nuances of lime, lemon zest, banana, and yellow apple. The acidity continues through the mid-palate, which alternates with a slight bitterness that adds liveliness and subtle umami. The finish is clear and clean, with fine salinity and a hint of menthol. Made from Dewasansan rice, it is an elegant, fresh, and versatile sake.