Izumibashi says that sake brewing includes rice farming. Izumibashi have their own rice field and they also get some rice from farmers in the area who they have built a very close relationship with.
When I visited them, the Kamenoo rice was almost ready for harvesting. The others, Yamadanishiki and Omachi, were still young. Kamenoo's origin is Tohoku. So Kamenoo grows earlier in Kanagawa, then Yamadanishiki (Hyogo) and Omachi (Okayama) grow later. It was very interesting to see the rice with different origins all at the same time.
They do not use chemical fertilizers or agricultural chemicals on most of their rice.
Recently many breweries use organic or organically grown rice for their sake. Organic farming is good for our environment and our health. But the main reason of using organic rice is much simpler. They can make really good sake by using these rice.
Kamenoo rice.
The white long bristles are the Kamonoo's trademark.
The bristles make the beautiful color of 'Nishiki-iro'.
Yamadanishiki rice.
Omachi rice.
Yamadanishiki (left) is much taller than Omachi (right).
A Japanese ute with the Izumibashi-mark (under 600cc engine).
A huge rice polishing machine.
His new machine!
They used to use this boat when there was flooding (a long time ago).
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