Through the adoption of smart technology & modern farming methods, Izumibashi has been heavily instrumental in the preservation of livelihoods of local farmers and continues to maintain a strong commitment to preserving the natural environment through low levels of agro-chemicals utilised.
More than half of their annual brewing are Kimoto sakes, a time consuming and labourious brewing method requiring precise temperature control to propagate natural lactic acid. Furthermore, all pressing or Shibori is done using the time-consuming but gentle Funa-Shibori press, yielding sake of higher purity & clarity. Each step taken to create a bottle of Izumibashi sake is extensive, displaying their dedication to brewing high quality sakes with rice cultivated in Ebina.
泉橋酒造は強い信念のもと、低農薬並びに無化学肥料を使用し、自然環境保全への活性化に大きく貢献し続けています。
泉橋酒造が造り出す酒の全体の生産量のうち半分は「生酛造り」で行われています。生酛造りとは、天然の乳酸を増殖させるために緻密な温度管理を必要とする、たいへんな手間と時間を要する醸造法です。 泉橋酒造は上質な原料を使い、ラベルが出来上がるまで一つひとつの工程にこだわり、丁寧な醸造技術のもと高品質な酒を送り出しています。