Izumibashi Shuzo泉橋酒造
Izumibashi has been heavily instrumental in the elevation of local farmers and continues to maintain a strong commitment to preserving the natural environment through low pesticide and non chemical fertilizer usage.
Half of their total sake production is by the process of Kimoto, a time consuming and extremely hands-on brewing method requiring precise temperature control to propagate natural lactic acid. Each step taken to create a bottle of Izumibashi sake is extensive, displaying their dedication to making high quality sake with the highest quality ingredients with the most attentive brewing techniques.
