Izumibashi Kimoto Junmai Kuro Tonbo
いづみ橋 生酛純米 黒とんぼIzumibashi — Izumibashi Shuzo, Kanagawa
A clean, dry junmai sake that keeps the character of kimoto
Specifications
- Type
- Junmai Shu
- Rice
- Yamada Nishiki
- Rice polishing ratio
- 65%
- Yeast
- Kyokai No. 701
- Alcohol
- 16%
Flavor profile Jun-shu
Jun-shu — rich and umami-driven
The kimoto-style junmai aged two years and described as having well-developed umami, with a clean dry character, points to restrained aroma and a full body. Its 65% polishing ratio and 16% alcohol support a dry, rich profile of the醇酒 type.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
Izumibashi Sake Brewery, which handles everything from rice cultivation to sake brewing, makes this special junmai sake from its own grown Yamada Nishiki using the kimoto (traditional yeast-starter method). It is released after two years of aging. Kimoto brewing lets the qualities of traditional handcrafted methods come through, and this sake embodies the principle of learning something new by revisiting the old (onko chishin). It is a junmai sake with a complex yet refreshing flavor. Aged for two years, it has well-developed umami.
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