{"id":173656,"date":"2025-12-21T16:06:35","date_gmt":"2025-12-21T07:06:35","guid":{"rendered":"https:\/\/www.allway-japan.com\/?post_type=specialpost&p=173656"},"modified":"2026-02-26T10:13:55","modified_gmt":"2026-02-26T01:13:55","slug":"%e6%b3%89%e6%a9%8b%e9%85%92%e9%80%a0%e7%a5%9e%e5%a5%88%e5%b7%9d%e7%9c%8c%e6%b5%b7%e8%80%81%e5%90%8d%e5%b8%82-%ef%bd%9e%e9%85%92%e9%80%a0%e3%82%8a%e3%81%af%e7%b1%b3%e4%bd%9c%e3%82%8a%e3%81%8b","status":"publish","type":"specialpost","link":"https:\/\/www.allway-japan.com\/en\/specialpost\/173656\/","title":{"rendered":"Izumibashi Sake Brewery (Ebina City, Kanagawa Prefecture) ~ Sake Starts with Growing Rice ~"},"content":{"rendered":"
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Mr. Yuichi Hashiba, 6th President of Izumihashi Sake Brewery<\/figcaption><\/figure>\n\n\n\n

\u25a0 A rare brewing company that consistently handles from sake rice making to rice milling and brewing<\/h2>\n\n\n\n

Izumihashi Sake Brewery was founded in 1857 in Ebina, Kanagawa Prefecture.
The city of Ebina has a good location, about 50km from Tokyo and about 20km from Yokohama.
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The belief is that \"sake starts with rice\".
In order to pass on the best rice fields to the next generation, the practice is to reduce the use of chemical pesticides and practice agriculture with regard to the natural environment, such as plowing fallow and rough fields.
From sake rice making to rice milling and brewing consistently, they have gained immense trust from sake fans.
<\/p>\n\n\n\n

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The symbol mark is \"red dragonfly\".
Red dragonflies are a creature that can only nurture life in a healthy rice field. At Izumibashi Sake Brewery, the dragonflies fly around in a rich natural environment, with rice grown with a lot of heart, and continue to brew real sake.<\/p>\n\n\n\n

\u25a0 A strong feeling for hand-made, keeping the tradition<\/strong><\/h2>\n\n\n\n

The commitment to sake brewing is \"handmade\".
Using traditional methods and sparing no effort, they meticulously craft every bottle of sake by hand.<\/p>\n\n\n\n

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The representative stock is \"Izumi Bashi\".
The gentle taste of rice grown in a rice field that values nature, the transparency and minerality derived from hard water, and the goodness of the back mouth are excellent.
They are developing a variety of variations, such as the finest Junmai Daiginjo, powerful undiluted sake, and refreshing sparkling sake, so you can meet the sake that is perfect for your taste.<\/p>\n\n\n\n

\u25a0Operates a restaurant where you can casually enjoy sake and food<\/h2>\n\n\n\n
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Izumibashi Sake Brewery operates a directly-managed eatery, \"Sake to Ate IZUMIBASHI\", in which the company hopes to fully enjoy the rich lineup of \"Izumibashi\" with locally produced fresh ingredients.
You can enjoy additive-free dishes using fresh ingredients, such as fish, meat and vegetables, using their own products such as miso, soy sauce, koji and sake lees.<\/p>\n\n\n\n

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The location is a good location, 5 minutes walk from Ebina Station.
A wide range of people such as couples and groups of friends and tourists are visiting the shop.
Desserts and non-alcoholic drinks are also available, so it is a recommended shop for families with children.<\/p>\n\n\n\n

\u25bc \"Sake to Ate IZUMIBASHI\" Official Website:https:\/\/izumibashi.com\/kakou\/<\/a>
* Japanese, English, Chinese (simplified), Chinese (traditional), Korean<\/p>\n\n\n\n

\u25a0 Recommended Items<\/strong><\/h2>\n\n\n\n

Junmai Daiginjo Raku-fumai Kimoto<\/a><\/h3>\n\n\n\n
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It uses the sake rice \"Rakufumai\" registered in 2011.
It is a gem that allows you to enjoy the complex taste and lingering that overlaps with several layers, made with the traditional method \u201ckimoto-zukuri\u201d, with no effort and time.
The balance between soft, soothing sweetness and toned acidity is exquisite; the aroma with sweetness like lychee and pear, and the plump scent with a sense of spice are also attractive.<\/p>\n\n\n\n

Dragonfly Sparkling Junmai Nigori<\/a><\/h3>\n\n\n\n
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Lightly sparkling Junmai cloudy sake, which has been secondary fermented in a bottle.
The fizzy bubbles pop pleasantly in your mouth. The point of tasting deliciously is to cool down well. It's a product that you can enjoy all season, not to mention hot summers.<\/p>\n\n\n\n

Megumi Blue Label Junmai Ginjo<\/a><\/strong><\/h3>\n\n\n\n
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Izumibashi Sake Brewery's long-selling using the sake rice \"Yamada Nishiki\", which was carefully raised locally. The aroma is refreshing and gentle, and it is a well-balanced namesake that combines umami, sweet and sour. It is perfect for appetizers of Western-style courses as well as Japanese food. Please enjoy it cold or hot.<\/p>\n\n\n\n

Black Dragonfly Kimoto Junmai<\/a><\/h2>\n\n\n\n
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A specialty of sake rice grown by the brewery, which is made up with a traditional method and aged over two years.
It has a complex and deep flavor, so it works great with heavy, aged dishes such as red meat and fish, and something seasoned with soy sauce or miso.
It can be tasted deliciously at a wide range of temperatures such as cold sake, room temperature, and hot.<\/p>\n\n\n\n

[Izumibashi Sake Brewery Company Profile]<\/strong>

Address: 5-5-1 Shimo-Imaizumi, Ebina-shi, Kanagawa
Access: 20-25-minute walk from Ebina Station, via Odakyu, Sagami and JR Lines, or 5 minutes by taxi (Ebina Station East Exit)
Phone number: 046-231-1338
Official website:https:\/\/izumibashi.com\/<\/a>
* Japanese, English, Chinese (simplified), Chinese (traditional), Korean<\/p>\n\n\n\n

* This article is machine translated from Japanese to other foreign languages
<\/p>","protected":false},"excerpt":{"rendered":"

It is a rare brewing company that consistently handles everything from sake rice making to rice milling and brewing. The practice is to reduce the use of chemical pesticides, and to practice agriculture with regard to the natural environment, such as plowing fallow and rough fields. The fine sake, which is carefully finished with traditional handiwork, is loved by a wide range of layers.<\/p>","protected":false},"author":69,"featured_media":173624,"menu_order":0,"template":"","categories":[78],"tags":[],"class_list":["post-173656","specialpost","type-specialpost","status-publish","has-post-thumbnail","hentry","category-article"],"blocksy_meta":[],"acf":[],"_links":{"self":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/specialpost\/173656","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/specialpost"}],"about":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/types\/specialpost"}],"author":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/users\/69"}],"version-history":[{"count":0,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/specialpost\/173656\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media\/173624"}],"wp:attachment":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media?parent=173656"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/categories?post=173656"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/tags?post=173656"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}