Izumibashi Momoiro Kuro Tonbo
いづみ橋 桃色 黒とんぼIzumibashi — Izumibashi Shuzo, Kanagawa
Self-grown sake rice, patient kimoto brewing, and two years of aging: this is the Kurotombo series from Izumibashi Sake Brewery.
Specifications
- Type
- Junmai Shu
- Rice
- Not disclosed
- Rice polishing ratio
- 60%
- Yeast
- Not disclosed
- Alcohol
- 16%
- Sake meter value
- +7
- Acidity
- 1.6
Flavor profile Jun-shu
Jun-shu — rich and umami-driven
Kimoto junmai with 60% polishing, SMV +7 and acidity 1.6, along with the text's clean umami and two years of aging, suggests restrained aroma, a full umami-rich body and a dry profile.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
Momoiro Kurotombo is a junmai sake brewed by the kimoto method (traditional yeast-starter method) using Shinriki rice grown locally. The Shinriki seed was obtained from Kumamoto. Ikegami, chairman of the Sagami Sake Rice Research Group, cultivates it in Zama City, Kanagawa Prefecture. Shinriki sake offers a clean umami and the depth that comes with aging, and it pairs especially well with seafood dashi. We think it is most satisfying when enjoyed as warmed sake at around 50°C.
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