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いづみ橋Izumibashi
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5-chōme-5-1 Shimoimaizumi, Ebina, KanagawaOpen in Google Maps
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兄貴
Izumihashi is an integrated sake brewery from rice production to brewing, and this time it is a winter-only brew with the Shizuku💧 label♪ Nama sake brewed with Yamadanishiki. The color is amber, as if it were an aged sake. The color is amber, with a subtle aroma of Yamadanishiki rice, a sweet mouthfeel, and a good amount of bitterness that gives it a sharp kick! It's not as mellow as the color would suggest, but very fresh and fruity. Thank you son😊.
Japanese>English
ROw OGU
角打ちにて
えすてばん
The second of two that were given to me when I retired.
Almost transparent in color.
Sweet aroma, slightly sour. Fluffy mouthfeel.
Raku-fu-mai is a variety from Ebina City, Kanagawa Prefecture.
Japanese>English
兄貴
GW, my son came back from Kanagawa. He bought this for me! He knows what he's talking about! The aroma is modest because it is Yamada-Nishiki, and the rice? The aroma is not so strong because it is Yamada-nishiki, and the rice aroma....the mouthfeel, the acidity, the mellow umami, some people may not like it. No sweetness, but the deliciousness of Kanagawa-grown Yamadanishiki...I can feel the care that the company takes in everything from rice cultivation to brewing...â
Japanese>English
ポンちゃん
Good morning, brother 🐥.
It's great just to be able to come home, along with some nice souvenirs! I'd love to drink it since I'm short on 👍Kanagawa handouts, even if it looks good during a meal 😁.
Japanese>English
兄貴
Hello Pon-chan 😃I work in Kanagawa and my son lives in Sagamihara, Kanagawa, so Kanagawa sake is a frequent guest at our table. There are 13 sake breweries in Kanagawa and I enjoy them all for their individuality 🍶 It is even better when I drink it with my son 😋.
Japanese>English
Izumibashiとんぼラベル 生原酒
コロコロ
While visiting a botanical event in front of Ebina station, we stopped by Izumibashi Sake Brewery (about a 20-minute walk from the station) to compare the brews 🍶.
The directly-managed store "Sake Tomokan" just opened in March and is shiny and new ✨️
No. 6 was the easiest to drink and my favorite 😊.
Japanese>English
tomo
High in alcohol content and delicious.
Japanese>English
Izumibashi恵 青ラベル 純米吟醸
柴田 直人
I enjoyed it at a restaurant I entered with a friend for dinner.
It was sweet, light, and gentle to drink.
The food was yakitori (both tare and shio), but I thought it was evidence of a good sake that I could drink it without disturbing the food.
Japanese>English
Izumibashi純米吟醸楽風舞しぼりたて雪だるまラベル
Izumibashi純米吟醸恵青ラベル2024BY
Izumibashi純米吟醸海老名産山田錦
のちを
Famous for dragonflies! Izumi Bridge. This is the first Shizuku label. I don't really care, but I am a little confused about typing "izumibashi" and "shizuku" label.
I like the acidity. I've never had a Shizuku label, so I might try to follow it up.
We had a small party at a restaurant near the office, but the department next to us was holding a promotion celebration, so the atmosphere was exquisite and we drank a lot. We even got two cups of sake as a service at the end, and we were almost the last to open the bar at the counter. A good restaurant.
Japanese>English
nakopapa
Polishing ratio 50%, alcohol content 16%, 100% Yamadanishiki
This is a limited edition sake designed for the overseas market. It is dry but has a sharp sweetness that cuts through with bitterness. It has a delicious flavor that does not lose to strong-flavored dishes.
Japanese>English
Izumibashiとんぼラベル 無濾過生原酒 中取り
takashi
Izumihashi is one of my favorite sake ✨.
This one is delicious, with a sweetness and a unique dark umami taste, as if it were a draft sake! 🍶
Japanese>English
Izumibashi神力山廃純米BY24
かぶら
Pale yellow
A rich aged aroma, as it is BY24 (2012).
Reminiscent of beeswax and aged cheese, but not up to shiitake mushrooms and burnt soy sauce.
Extremely long finish.
The attack is dry.
Slight acid residue.
A robust bitterness develops and lingers for a long time.
Aged Junmai from Izumihashi
Yamahai and Junmai 70, the specs for aging potential are undeniably high.
While the finish responds well to this, and you can enjoy a rich sense of maturity, the storage temperature is not so high, so it does not feel like it has been fully matured, and it is dry and easy to pair with meals.
I had the impression that the brewery releases even young sake after letting it settle down relatively well, and I thought that they would go ahead and release a product with a signboard of aged sake, but this was a surprise.
It is a little over 2,000 yen, so its cost performance is as high as it can be.
Japanese>English
Izumibashi秋とんぼ 雄町 きもと純米酒