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Izumibashi “Megumi” Blue Label
Izumibashi “Megumi” Blue Label front label
Izumibashi “Megumi” Blue Label Thumbnail
Izumibashi “Megumi” Blue Label front label Thumbnail

Izumibashi “Megumi” Blue Label

Kanagawa prefecture

$42.00 
$39.90 member price
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A graceful dinner guest

“Megumi” Blue Label is one of Izumibashi Brewing Company’s flagship bottles. This crisp junmai ginjo, made with Yamadanishiki rice lovingly grown and polished by the brewery itself, offers great versatility in both temperature and pairing abilities. Gentle and floral with notes of tropical fruit, this sake is adept at enhancing the umami of fresh seafood and savory, roasted meats, yet still leaves behind a graceful, clean taste.

Characteristics

Brand Izumibashi
Brewery Izumibashi Brewing Company
Category Junmai Ginjo
Subcategory N/A
Taste Profile Light & Dry
Rice variety Yamadanishiki
Yeast variety Association No. 901
Alcohol 16.0%
RPR ? 58%
SMV ? 7.0
Acidity ? 1.5
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Izumibashi “Megumi” Blue Label is cold (40-60°F), room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended

Region

Izumibashi “Megumi” Blue Label - Kanagawa prefecture

Izumibashi is made in Kanagawa prefecture in the Kanto region.

Taste Metrics

Tasting Notes

  • Banana

    Banana

  • Melon

    Melon

Recommended Pairing

  • Seafood

    Seafood

  • Aperitif

    Aperitif

  • Sushi/Sashimi

    Sushi/Sashimi

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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