Izumibashi Sake Brewery was founded in 1857, during Japan’s Edo era. Nestled in the heart of the Ebina heartland, Izumibashi has long taken advantage of the area’s natural bounty, from abundant land for rice growing to the natural waterflow from Mt. Tanazawa. To this day, they continue as a cultivation brewery – one of the very few sake makers who grow their own rice. They follow the traditional cycle of a sake maker's life, making sake in the winter and growing rice in the summer. Izumibashi's rice fields are free from chemicals and pesticides, providing a home for red dragonflies to flourish. "We believe sake is not only brewed products, but also agricultural products, so our sake making begins from the rice field at Ebinako-chi."
The Ebinagōchi Yamandanishiki (rice variety) is organically grown and polished to 80%, producing a super dry delicious sake. Dare you not to like it. Serve room temperature or warm.