• Izumibashi Megumi Blue Junmai Ginjo (720ml)
  • Izumibashi Megumi Blue Junmai Ginjo (720ml)
  • Izumibashi Megumi Blue Junmai Ginjo (720ml)
  • Izumibashi Megumi Blue Junmai Ginjo (720ml)
  • Izumibashi Megumi Blue Junmai Ginjo (720ml)
  • Izumibashi Megumi Blue Junmai Ginjo (720ml)

Izumibashi Megumi Blue Junmai Ginjo (720ml) 泉橋 恵 青ラベル 純米吟醸

Singapore Airlines Business Class Selection

Selected to be served onboard Singapore Airlines, Business Class cabins, this is the representative flagship sokujo sake of Izumibashi, a renowned cultivation sake brewer. 

Through collaborative farming philosophies aided with state of the art drone & monitoring technologies, Izumibashi has raised the quality of rice through their cultivation partners. 

Outstanding versatility to be enjoyed both chilled or warmed up to 55℃. 

泉橋酒造の恵シリーズは、地元栽培の山田錦をトラディショナルな日本醸造協会の9号酵母で醸すクラシック商品です。穏やかな香りと料理との相性、辛口であり、熟成にも耐えられる酒質をコンセプトに仕込んでいるものです。「恵(めぐみ)」という名前の由来は、日本人の道徳のひとつである「五恩五恵(ごおんごけい)」から。これは、5つの恩と恵みに感謝しよう、という考え方です。その5つとは、①太陽、②自然、③祖先、④師、⑤友です。地元で大切に育てた山田錦を自社精米(扁平精米)で58%まで磨き、手造りで丁寧に仕込まれています。この恵 青ラベルは、地元の山田錦100%使用、協会901号酵母、辛旨口という商品コンセプトで出来上がった泉橋酒造のロング商品のひとつです。

style
clean and dry
availability
limited
on the palate
clean mineral and umami
on the nose
citrus and asian pear
RPR (Rice Polishing Ratio)
58%
Title
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a representative & much adored sake of Ebina city, in Kanagawa

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Characteristics特徴

Prefecture
Kanagawa
Rice
Yamadanishiki
Alcohol
16%
SMV (Sake Meter Value)
5
Acidity
1.6
Water Source
subsoil water from brewery-owned well originating at mt. tanzawa
Yeast
No. 901

How to enjoy楽しみ方

Recommended pairings
sashimi | carpaccio | tempura
Serving temperature
10℃ - 55℃
Serving vessels
nousaku 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.