Izumi Brewery is a historic sake brewery founded in 1756 by Sensuke Izumi in Dōjō Village, Arima District. Under the third generation, the brewery relocated to its current site, where it upheld its traditions until the Great Hanshin Earthquake destroyed most of its facilities. After 11 years, the brewery was rebuilt, marking a new chapter rooted in heritage, driven by passion, and open to innovation. Guided by the concept of “Tradition, Creativity, and Challenge,” Izumi Shuzō’s young brewers craft their flagship brands Sensuke and Kosen. All of their sake is brewed using 100% Hyogo-grown rice—both for local sustainability and because Hyogo rice is particularly well-suited to deep fermentation, following the techniques of the Tanba toji school to extract the fullest umami from the grain. Every step after pressing is handled with precision: unpasteurized sake is bottled immediately and stored at sub-zero temperatures, and all ginjo-grade sake is pasteurized using the bin-kan (bottle-pasteurization) method to preserve its delicate flavors and aromas. The team also focuses on seasonal expressions—crafting limited-release sakes like shiboritate and hiyaoroshi, fine-tuning each batch through variations in yeast and brewing method to match the character of the season. Every product is the result of a united effort to balance the five elements of sake flavor, always aiming to deliver something new and deeply satisfying.