「酒造りは米作りから・・・」
創業1857年。神奈川県海老名市にある日本酒の蔵元。地元で山田錦などの酒米栽培から精米・醸造まで一貫して行う”栽培醸造蔵®"。「古来より海老名耕地（えびなごうち）と呼ばれる地元・海老名をはじめ近隣地区での酒米作りに自ら取り組んでいます。太陽と大地の恵みをいっぱいに受けて育んだ信頼ある米を丁寧に仕込む、それが私たちの酒造りです。いづみ橋を囲みながら仲間同士で話が弾み、杯を重ねていた・・・・そんな心地よく酔える酒を目指しています。
Ever since our humble beginnings in 1857 along the Izumi River, our approach to brewing stems from the belief that good sake always begins in the rice fields. For well over a century, we have worked hard to become a brewery with the highest standards of sake rice cultivation. Our customers can rely on the quality of the product they receive, because it has been meticulously cared for from the very beginning. The flavors and aromas of our junmai sake capture the blessings of nature as the rice grain makes its journey from our fields to your glass. We trust that you will cherish the origins of our sake with every bottle you enjoy.
さがみ酒米研究会
いづみ橋では、地元の酒米生産者、JA、そして、農業技術センターの皆さんのお力 をお借りして「さがみ酒米研究会」という酒米栽培会を組織しています。主な栽培品種は「山田錦」、 酒米の栽培地域は相模川左岸流域の「海老名市」「座間市」「相模原市」で約44ha余りの自社栽培、並 びに契約栽培を行っています。(2018年現在) 栽培品種：山田錦、楽風舞、亀の尾、雄町、神力など
Sagami Farming Cooperative
Successful rice cultivation is truly a community effort. It is also a continuous learning process. To further develop our skills and improve the product, we have established the Sagami Sake Rice Farming Cooperative. We proudly receive assistance from local rice farmers, Japan Agriculture, and the Kanagawa Prefecture Agricultural Technology Center. Currently, our main research efforts are focused on the cultivation of Yamada Nishiki rice along the left bank of the Sagami River basin. In partnership with the cities of Ebina, Sagamihara, and Zama, our company tends to 44 hectares of rice fields as of 2018. Rice Cultivars: Yamada Nishiki, Rakufumai, Kame no O, Omachi, Shinriki, and others.
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神奈川県産山田錦
日本酒の醸造において原料米の品種も重要です。いづみ橋は酒米の高級品種・山田 錦を大切に育て純米酒を醸造しています。神奈川県産山田錦の生産量は日本全国の47府県中20番目、県 内では地元・海老名市内でその多くが栽培しています。（2018年現在）
Kanagawa Prefecture Brewing Rice Cultivation
Rice variety and quality is critical to the success of brewing truly great junmai sake. Izumibashi focuses on cultivating high quality rice varieties for brewing such as Yamada-Nishiki, and Rakufumai to create our very best junmai sake releases. Through our cooperative efforts with the local farming community Kanagawa-ken is now ranked 20th among all Yamada Nishiki production regions. The majority of cultivation is within Ebina City. ( as of 2018)
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赤とんぼ＝シンボルマーク
関東地方でよく見られる赤トンボは、田んぼで生まれ育つ「田んぼの生物 」。米の栽培時の農薬の使用量を減らすことで、赤トンボの数も増えていきます。安心できる原料米を 使用しての醸造、そして、秋の空にたくさんの赤トンボが飛び交う、そんなまちを作りたいといづみ橋 では赤トンボをシンボルマークとしています
Our Red Dragonfly
The Izumibashi brand is represented by the Red Dragonfly (Akatombo) commonly found in our fields and throughout the Kanto region of Japan. These graceful winged creatures embody the precious cycle of life within the rice fields where they are born and raised, and where they eventually return. Together with our farming cooperative partners, we make it a priority to protect the red dragonfly’s habitat. We are committed to low impact farming by limiting the use of nonorganic fertilizers. Growing natural rice for our sake and preserving nature go hand in hand. We strive to ensure that the red dragonflies from our fields continue to adorn autumn skies for generations to come.
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歴史と海老名耕地の恵み
いづみ橋の位置する「海老名耕地」は、豊かな相模川が創りだした沖積平野部 に広がる古来から県内随一の穀倉地域で、2,000年を超える歴史があります。海老名耕地の自然の恵みをこれからも守り、美味しいお酒で表現し ていきたいと考えます。
Ebina’s Alluvial Plains
Our brewery is located on the alluvial plains of Ebina City in Kanagawa Prefecture, which is an excellent location for growing sake rice. The fertile soils deposited by the great Sagami river have been treasured by the locals for more than 2000 years for producing exceptional grain crops. We will continue to safeguard the beauty and blessings of our surroundings, as we share these gifts of nature with you through our sake and specialty food products.
Brewing Approach
Our craft approach to sake brewing begins in the fields of Ebina. From planting the fields to milling the rice, to filtering the mash our team takes great pride to ensure the quality of the process and results. From our traditional Kimoto styles to our modern releases, we believe in the character our Junmai sake presents upon maturation so we use the delicate pressing methods to obtain the highest quality product. To ensure those delicate junmai flavors remain as intended, we refrain from using active carbon filtering.
