Signature Brands
Homare Ikezuki (誉池月)
Kibune-shibori (wooden trough) pressing, Izumo-style koji-making
EST. 1893
誉池月
Since 1893 — 邑南町, Shimane
A mountain kura in Onan, Shimane, sourcing every grain of rice within 15 kilometers and pressing sake the old way, by weight alone.
Founded in 1893 in Onan, in the mountains of Shimane, Ikezuki Shuzo sources all of its sake rice from paddies within a 15-kilometer radius of the kura. Brewing water is an ultra-soft water with a hardness of just 0.3, and the mash is pressed the old way — in a wooden kibune trough, using only its own weight, over roughly two and a half days. The brewery also follows the Izumo style of koji-making.
Kibune-shibori (wooden trough) pressing, Izumo-style koji-making
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Source: https://ikezuki.com/