Izumibashi Junmai Kimoto Kuro Tonbo

16% | 72cl

A soft, creamy sake that loves rich food. Kuro Tonbo ("black dragonfly") is made the slow, traditional kimoto way and aged for two years, giving it a gentle umami depth and lively acidity.

About Izumibashi
Izumibashi has been brewing in Ebina, Kanagawa, since 1857. It's one of Japan's few "farm-to-bottle" breweries: it grows much of its own sake rice with minimal agrochemicals. The dragonfly on the label is a symbol of that. Dragonflies thrive in healthy, chemical-free rice paddies. The "black dragonfly" name refers to the dragonfly's young nymph stage.

How it's made
A junmai (pure rice) sake brewed with the kimoto method, a traditional, labour-intensive technique that relies on natural lactic bacteria. This gives kimoto sake extra body and depth.

Taste

Soft and creamy, with a subtle aroma, rich umami and a crisp, acidic lift.

How to enjoy

Delicious chilled, but it really opens up when gently warmed. It cuts through oil beautifully, so try it with tempura, karaage, roast chicken or grilled meats.