• Izumibashi Shinriki Junmai Ginjo Kimoto Hiire (720ml)
  • Izumibashi Shinriki Junmai Ginjo Kimoto Hiire (720ml)

Izumibashi Shinriki Junmai Ginjo Kimoto Hiire (720ml) 泉橋 神力 生酛うすにごり 火入れ

Using 100% Kanagawa grown Shinriki rice, a very rare varietal, in conjunction with the Kimoto method, and a Ginjo polishing of 50% this sake is a complex combination of elegant aromas and a structured palate, slightly cloudy for a silky mouthfeel.

style
rich and complex
availability
seasonal (Spring Release)
on the palate
persimmon and umami
on the nose
lily and bamboo leaves
RPR (Rice Polishing Ratio)
50%
Title
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  • Default Title
 

In another example of the extreme efforts Izumibashi takes in rice cultivation, Shinriki cultivated in house in an area of Zama, Kanagawa, is expertly polished then put through the extensive ancient kimoto fermentation process.

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Characteristics特徴

Prefecture
kanagawa
Rice
kanagawa shinriki
Alcohol
16%
SMV (Sake Meter Value)
unpublished
Acidity
unpublished
Water Source
subsoil water from brewery-owned well originating at mt. tanzawa
Yeast
proprietary

How to enjoy楽しみ方

Recommended pairings
baked rice | takikomi gohan | grilled una-ju
Serving temperature
16°-25°
Serving vessels
ochoko

Izumibashi Shuzo泉橋酒造

Izumibashi has been heavily instrumental in the elevation of local farmers and continues to maintain a strong commitment to preserving the natural environment through low pesticide and non chemical fertilizer usage. Half of their total sake production is by the process of Kimoto, a time consuming and extremely hands-on brewing method requiring precise temperature control to propagate natural lactic acid. Each step taken to create a bottle of Izumibashi sake is extensive, displaying their dedication to making high quality sake with the highest quality ingredients with the most attentive brewing techniques.