Not having enough to drink, I opened a bottle of Izumibashi's Raku-fu-mai, which I had bought earlier.
Raku-fu-mai" is the third brand-name rice produced in Kanagawa Prefecture (after "Wakamizu" and "Yamadanishiki"), and is grown exclusively on the Izumihashi Brewery's own fields.
As for the taste, the acidity and lingering aftertaste were different from the freshness I was hoping for, but, well, such things happen.
Maybe hot sake is better?
Rice polishing ratio 55
Alcohol level 16
Rice used: Raku-fu-mai
Izumihashi Shuzo Wintering dragonfly eggs and snowman label Junmai Ginjo Nama
Rice polishing ratio 55%, alcohol 16%, 100% Raku-fu-mai from Kanagawa Prefecture
This year's newest opening is at Izumihashi. The strong aroma of Izumihashi is also umami. When you drink it, the strong nutty umami combined with the freshness of the unpasteurized sake asserts its presence.
Light and dry
Moderately firm on the tongue
It has a slight melon-like aroma with a hint of greenness.
It has a slight green melon-like aroma.
The aftertaste has a sharp acidity.
The aftertaste is sharp with acidity.
100% Raku-fu-mai from Kanagawa Prefecture
Rice polishing ratio 55%, alcohol 16
This is a new sake brewed this year, 2024BY.
It has a rather robust flavor and is very drinkable.
The rice used for Raku-fu-mai is said to be a light rice with Gohyakumangoku as its parent. It was light, but had a nice flavor and was delicious.
Junmai sake made with Izumihashi's Raku-fu-mai, which was drunk at the Odawara Kamaboko-dori Vitalization Council [Autumn Sake Ajiwai Tour - Junmai Sake from all 13 breweries]. It has been a while since Izumihashi. The taste is stable and delicious. I ended up buying shiokara (salted fish) as a souvenir. The children were treated to shinjo with cheese. Thank you very much.
Mellow, dry, mellow sake.
The color is a deep yellow.
It has a strong acidity when heated.
The aroma is rich, like a junmai sake.
Slightly sweet, but with a strong acidity.
100% Omachi from Kanagawa Prefecture
Izumihashi is involved in the production of sake rice, mainly from its hometown of Ebina, and is particular about brewing sake using local rice. Behind the brewery are rice fields.
The sake has a strong acidity, as is typical of Izumihashi, but it also has the umami of Omachi, so you can enjoy the changes in flavor as the sake cools down after being heated.
The third cup of the day was heated sake.
2024 1024
☆☆☆☆
Izumi Bridge
Junmai Ginjo
Made with white malted rice
Polishing ratio 58
Yamadanishiki produced in Kanagawa Prefecture
Izumihashi Shuzo
Ebina City, Kanagawa Prefecture