Izumibashi Shuzo | Kimoto Junmai Genshu
Natsu Yago Pink
Natsu (夏) means “summer” in Japanese, and Yago refers to dragonfly larvae that later become the “Dragonfly” of other Izumibashi lines. This Kimoto Junmai Genshu is brewed with Omachi rice (polished to 65%) from Kanagawa. At 18% ABV it’s a bold, unaged, unfiltered sake brimming with rich umami, fruity aromas, and invigorating acidity. The summer label with the yago emphasizes its playful, lively character.
Sake type: Kimoto Junmai Genshu
Rice type: Estate-grown, Omachi
Polishing: 65%
Alcohol percentage: 18%
Prefecture: Kanagawa
Content: 720 ml
Tasting notes: Mochi, apricot, with a light hint of lactic acid (yogurt-like freshness). Full-bodied, with tropical fruit (melon, lychee), a generous dose of umami, and a subtle sweetness that transitions into a pleasant dryness.
Recommended pairing: Dishes with lightly sweet-and-sour or spicy notes, such as spicy tuna, chili shrimp (ebi chili), or grilled chicken. Also excellent with savory or creamy cheeses like brie or camembert due to the fresh acidity and full body.
Serving temperature: Best served chilled (5–15 °C) to highlight fruity notes and fresh acidity, at room to warm temperature (20–40 °C) for fuller sweetness and umami, or gently heated (±55 °C) for those who enjoy a rich, smooth sake with pronounced umami.
Izumibashi Sake Brewery, founded in 1857 during the Edo period, is located in Ebina (Kanagawa), in the fertile alluvial plains along the Sagami River. This location provides not only ideal conditions for rice cultivation but also access to mineral-rich ground water from the Tanzawa Mountains. Since 2016, Izumibashi has been known as a “cultivation brewery®,” this means that every step—from growing and polishing the sake rice to brewing—is carried out in-house.