| Brand | Izumibashi |
| Region | Kanagawa, Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Ginjo |
| ABV | 15% / Rice Polishing: 58% |
Product details
Izumibashi Sake Brewery, founded as “Hashiba” in 1857 in Ebina City, Kanagawa, has been a pioneer in marrying rice cultivation with sake making under its “Cultivation Brewery” vision. The current sixth-generation president, Yuichi Hashiba, revitalized the tradition post-1995 by returning from finance to lead the operation, emphasizing that "sake starts with rice." They cultivate their own organic sake rice and use age-old rice-milling and koji-making tools—like the kojibuta and kimoto method—to maintain rigorous control over temperature and fermentation, allowing rich complexity and authentic umami to flourish in every bottle.
Izumibashi White Koji Junmai Ginjo is a masterful blend of white koji for bright citric acidity and yellow koji for deep umami sweetness, creating a harmonious and multi-layered flavor profile. On the nose, expect a bouquet of banana, white blossoms, and honeyed buttercream trailing into delicate lemon biscuit notes. The palate delivers lush fruitiness—ripe apple and citrus—yet remains mellow and purposeful, balanced by a refreshing zest reminiscent of white wine. At 15% ABV with 58% rice polishing, it’s vibrant and smooth, yet mineral-driven and refined. Ideal pairings include carpaccio, lightly fried dishes, earthy mushroom ankake, fresh tofu, bitter greens, and even sweet desserts—its citrus-umami interplay also complements cuisines from Italian to Chinese with rich sauces.
