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Izumibashi “Black Dragonfly”
Izumibashi “Black Dragonfly” front label
Izumibashi “Black Dragonfly” Thumbnail
Izumibashi “Black Dragonfly” front label Thumbnail

Izumibashi “Black Dragonfly”

Kanagawa prefecture

$49.00 
$46.55 member price
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Complex flavors to enjoy in different ways

“Kuro Tombo” (Black Dragonfly) series is brewed with the orthodox and labor-intensive kimoto process. This sake is aged for at least two years to give it the smooth and complex flavor that is conducive to a range of temperatures and pairings. Sake made with the utmost care such as these are more stable in quality, and can please a wide range of palates, from old-school to modern sake lovers.

Characteristics

Brand Izumibashi
Brewery Izumibashi Brewing Company
Category Junmai
Subcategory Kimoto
Taste Profile Rich & Dry
Rice variety Yamadanishiki
Yeast variety Association No. 701
Alcohol 16.00%
RPR ? 65%
SMV ? 10
Acidity ? 1.5
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Izumibashi “Black Dragonfly” is room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended

Region

Izumibashi “Black Dragonfly” - Kanagawa prefecture

Izumibashi is made in Kanagawa prefecture in the Kanto region.

Taste Metrics

Tasting Notes

  • Rice

    Rice

Recommended Pairing

  • Meat

    Meat

  • Seafood

    Seafood

  • Veggies

    Veggies

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.

Learn more

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