IZUMIBASHI SHUZO

Believing that good sake is made with good rice, Izumibashi is one of the few breweries in Japan that polish AND grow their own sake-rice with their own hands. The name Izumibashi comes from the Izumi river which used to irrigate their fields, and Hashi their family name - together Izumibashi means Izumi Bridge.

Great Sake Begins with Great Sake Rice

The most crucial factor in crafting excellent sake is starting with high-quality sake rice. At Izumibashi, the philosophy is that exceptional sake rice begins with creating great soil, utilizing environmentally friendly, reduced-pesticide cultivation methods, and enhancing the ratio of perfect grains cultivated. These three aspects are taken very seriously. Milling techniques are tailored to the unique characteristics of each producer and cultivation field, maximizing the potential of each rice batch for optimal results.

Izumibashi Sake Brewery is involved with the Sagami Sake Rice Institute to research and cultivate superior sake rice. Collaborating with local producers, JA Sagami, and the Kanagawa Agricultural Technology Center, they manage a total of 44 hectares of fields across Ebina, Zama, and Sagamihara Cities (as of 2018) to grow rice. Over 90% of this rice is used directly in sake production, with Izumibashi Sake Brewery directly overseeing seven hectares of this area.