Izumibashi Natsu Yago Pink
いづみ橋 夏ヤゴ ピンクIzumibashi — Izumibashi Shuzo, Kanagawa
A message from the summer rice paddies, enjoyed in a glass.
Specifications
- Type
- Junmai Shu
- Rice
- Not disclosed
- Rice polishing ratio
- 65%
- Yeast
- Not disclosed
- Alcohol
- 18%
Flavor profile Jun-shu
Jun-shu — rich and umami-driven
The text describes grain-led aromas with apricot-like acidity, a dry, full-flavored profile from kimoto brewing, and a genshu at 18% with 65% polishing. This points to restrained aroma, full body and low sweetness, placing it in the jun quadrant.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
The main aromas are gentle grain notes reminiscent of freshly pounded mochi and shiratamako (glutinous rice flour), along with fruity notes of apricot that carry a tangy acidity. On the palate, this dry genshu (undiluted sake) is brewed using the kimoto (traditional yeast-starter method) approach, offering rich acidity and a smooth, expansive umami that remains easy to drink to the last glass. It is best enjoyed chilled, at room temperature, or warmed (kan) to around 55°C.
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