We just tasted with the brewer from Izumibashi this past week, who showed us the entire range of the Izumibashi Sakes, and one of our favorites was the Rakufumai. Izumibashi is a brewery based in Kanagawa Prefecture, just outside of Tokyo, and home to the city of Yokohama, and believes that "Sake starts with rice," a philosophy not far off from our favorite winemakers who believe great wine is made in the vineyard. This brewery is part of a select few who go through the painstaking process of cultivating and growing their own rice in fields not far from the brewery itself and is dubbed a "Cultivation Brewery," also known as "Domaine Sake." Izumibashi has a team of farmers that grow the rice according to what the brewery wants, sourcing from 100+ hectares spread over a few different fields throughout the town of Ebina, each providing a distinct sense of terroir. Sake with this much control is the pinnacle of expression and shows a uniqueness that is unparalleled elsewhere. Izumibashi is also part of the Sagami Rice Institute, a group devoted to studying and cultivating the best Sake rice. Having complete control over the entire process guarantees that they can achieve a level of quality and expression that may not be possible with purchased rice. The rice used for this sake is a special variety called Rakufumai, which was a hybrid variety that Izumibashi cultivated for itself, and it is the only brewer that uses this rice. Rice is milled on-site, and the amount of polish varies depending on the field from which the rice is sourced, but Rakufumai sees a 35% polish. The Rakufumai is Izumibashi's top Sake and is made with the labor-intensive Kimoto technique that relies on manual labor for much of the production. This deeply traditional method uses naturally occurring lactic acids and yeasts to produce a profound flavor profile that spreads from floral and high-toned to earthy and powerful. This Sake takes on a beautiful richness from this technique, and while it exudes power, there is a lovely elegance and refinement here with the beautiful aromatics of ripe apple, fresh melon, a touch of anise, coconut milk, pineapple, minerals, and some umami character. It is incredibly balanced, smooth, and textured, with an apt sweetness that ties it all together and an ultra-pure, drawn-out finish that shows lingering fruit and umami nuances that pair with many different cuisines.
Izumibashi Rakufumai Junmai Daiginjo Kimoto 720ml
Izumibashi Rakufumai Junmai Daiginjo Kimoto 720ml
We just tasted with the brewer from Izumibashi this past week, who showed us the entire range of the Izumibashi Sakes, and one of our favorites was the Rakufumai. Izumibashi is a brewery based in Kanagawa Prefecture, just outside of Tokyo, and home to the city of Yokohama, and believes that "Sake starts with rice," a philosophy not far off from our favorite winemakers who believe great wine is made in the vineyard. This brewery is part of a select few who go through the painstaking process of cultivating and growing their own rice in fields not far from the brewery itself and is dubbed a "Cultivation Brewery," also known as "Domaine Sake." Izumibashi has a team of farmers that grow the rice according to what the brewery wants, sourcing from 100+ hectares spread over a few different fields throughout the town of Ebina, each providing a distinct sense of terroir. Sake with this much control is the pinnacle of expression and shows a uniqueness that is unparalleled elsewhere. Izumibashi is also part of the Sagami Rice Institute, a group devoted to studying and cultivating the best Sake rice. Having complete control over the entire process guarantees that they can achieve a level of quality and expression that may not be possible with purchased rice. The rice used for this sake is a special variety called Rakufumai, which was a hybrid variety that Izumibashi cultivated for itself, and it is the only brewer that uses this rice. Rice is milled on-site, and the amount of polish varies depending on the field from which the rice is sourced, but Rakufumai sees a 35% polish. The Rakufumai is Izumibashi's top Sake and is made with the labor-intensive Kimoto technique that relies on manual labor for much of the production. This deeply traditional method uses naturally occurring lactic acids and yeasts to produce a profound flavor profile that spreads from floral and high-toned to earthy and powerful. This Sake takes on a beautiful richness from this technique, and while it exudes power, there is a lovely elegance and refinement here with the beautiful aromatics of ripe apple, fresh melon, a touch of anise, coconut milk, pineapple, minerals, and some umami character. It is incredibly balanced, smooth, and textured, with an apt sweetness that ties it all together and an ultra-pure, drawn-out finish that shows lingering fruit and umami nuances that pair with many different cuisines.
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