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Izumibashi “Gold Dragonfly” with box
Izumibashi “Gold Dragonfly”
Izumibashi “Gold Dragonfly” with box Thumbnail
Izumibashi “Gold Dragonfly” Thumbnail

Izumibashi “Gold Dragonfly”

Kanagawa prefecture

$135.00 
$128.25 member price
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Cultivated with care, brewed with tradition

Izumibashi Brewing Company's dragonfly emblem represents their commitment to reduce pesticides when cultivating sake rice. Crafted using the traditional kimoto method in small batches, their junmai is made from the rare Rakufumai sake rice grown exclusively on their farm. This newer variety is harvested early, polished in-house, and brewed using a traditional "fune" press rarely employed today. Only the finest "nakadori" sake, from the middle of the yield, is utilized, ensuring a distinctive and flavorful product.

Characteristics

Brand Izumibashi
Brewery Izumibashi Brewing Company
Category Junmai Daiginjo
Subcategory Kimoto
Taste Profile Rich & Sweet
Rice variety Rakufumai
Yeast variety Association No. 1801
Alcohol 16.00%
RPR ? 35%
SMV ? 0
Acidity ? 1.5
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Izumibashi “Gold Dragonfly” is cold (40-60°F).
  • Recommended
  • Not Recommended

Region

Izumibashi “Gold Dragonfly” - Kanagawa prefecture

Izumibashi is made in Kanagawa prefecture in the Kanto region.

Taste Metrics

Tasting Notes

  • Apple

    Apple

  • Melon

    Melon

  • Anise

    Anise

Recommended Pairing

  • Fruits

    Fruits

  • Aperitif

    Aperitif

  • Seafood

    Seafood

Izumibashi Brewing Company

Sake making at Izumibashi Brewing Company is all about commitment to natural and traditional processes. The current president, Yuichi Hashiba, is responsible for creating their dragonfly logo, expressing their philosophy to use safe, environmentally friendly rice growing methods to make sure the dragonfly can come back to the fields every year. Rarely you will find a sake brewery that is committed to growing all of their sake rice, polishing their rice in-house, and brewing it in the most labor-intensive, traditional ways, such as using the smallest batch called “koji buta,” and incorporating kimoto methods.

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