Izumibashi Shizuku Label Kimoto Junmai Ginjō Namagenshu

Izumibashi Shizuku Label Kimoto Junmai Ginjō Namagenshu (いづみ橋 雫ラベル 生酛 純米吟醸 生原酒) is made of Yamadanishiki rice milled to 55% and Association yeast No. 901. It has a complex and beautiful taste originating in the Kimoto method. As it is unpasteurised and undiluted, it makes a great pairing with strongly seasoned dishes, such as beef, tuna, and bonito The classic "Izumi Bridge" label comes with the image of a drop of sake.

Izumibashi Sake Brewery was founded in 1857. It is located in the Ebina heartland, Kanagawa, amidst the illuvial plains created by the great Sagami River--an area that has long taken advantage of its natural bounty, from abundant land for rice growing to the natural water flow from Mt. Tanazawa. The brewery's name, Izumibashi, comes from the surrounding agricultural land: just north of the Izumibashi Brewery runs the Izumikawa river that provides the rice fields with water. Combining the "Izumi" in Izumikawa and the first kanji character of our house name - Hashiba - Izumibashi Sake Brewery found its name.

In 1996, Izumibashi shifted its focus to growing sake rice and launched the Sagami Sake Rice Institute two years later in partnership with local producers to study and research sake rice growing. In 2006, Izumibashi determined to focus singularly on junmai sake. In 2016, they registered as a cultivation brewery, making sake that respects the unique characteristics of the local environment.

The "Akatonbo" (赤とんぼ), the official logo of Izumibashi, reflects the image of a dragonfly soaring over the Izumibashi Sake Brewery's rice fields. Mount Oyama, a respected landmark for the locals, is visible from the brewery and part of the mountain ranges of Tanzawa, where mineral-rich waters flow beneath. This source of hard water – rare in Japan – lends itself to sake that is clear and rich in umami, bringing out the full flavours of the dishes it's paired with.