The Story
Brewing Exclusively Junmai-shu
At Izumibashi Shuzo, we are a "Cultivation Brewery" deeply involved in the rice-growing process. We exclusively brew Junmai-shu, focusing on the purity of rice and water. We adhere to ancient methods, placing great value on the natural, complex flavors born from the traditional Kimoto-zukuri brewing technique.
Every grain of rice used at Izumibashi is polished in-house, with 90% sourced directly from our local fields in Ebina. Because we grow rice alongside our farmers, we possess an intimate understanding of the soil’s character, the grower's individuality, and the unique traits of the resulting harvest.
By managing the raw rice batch by batch from each specific field, we determine the optimal polishing method—including the advanced Henpei Seimai (Flat Milling) technique—to ensure the highest quality sake is born from our land.
the sake
The Power of Nature: "Kimoto"
At Izumibashi Shuzo, 50% of our total production is crafted using the traditional Kimoto-zukuri method. By harnessing natural lactic acid bacteria through this ancient technique, we create sake with profound depth and complexity. As a brewery dedicated to local rice cultivation and environmental preservation, we embrace the "Kimoto" method as our way of brewing in harmony with the natural world.
the sake
"Sake Brewing Starts with Rice Growing"
Izumibashi Shuzo is a rare example of a "Cultivation Brewery" (Saibai Jozo Kura) in Japan.
Driven by the conviction that "brewing begins in the rice fields," we manage every stage of production—from the cultivation of sake rice in Ebina City and its surrounding areas to the final brewing process—entirely in-house. We believe that to brew exquisite sake, premium rice is an absolute prerequisite. This is the heart of our philosophy.
From Izumibashi-Shuzo
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