Isojiman Daiginjo 28 Nobilmente (720ml) 磯自慢大吟醸28 ノビルメンテ

Made with the most renowed Yamadanishiki from Akitsu in Hyogo prefecture, an extended fermentation cycle lasting 50 days at very low temperatures, then extraction is performed using the extravagant shizuku method, only the Nakadori bottled, a bouquet of intense ripe lychees & musk-melons.

兵庫県の特A地区、東条秋津の山田錦を手間暇を掛けて28％まで精白、低温で50日間に及ぶ長期発酵を経た醪を綺麗な酒袋に詰めて上槽。余分な圧をかけることなくゆっくりと搾り、中取りのみが瓶詰めされます。フルーティさと透明感の増した仕上がりになっており、まさにNobilmente（高貴な、上品な、気品のある）の名にふさわしい、磯自慢の新しい大吟醸です。

style

floral and fruity

availability

year round

on the palate

silky smooth umami

on the nose

lychee and musk melon

RPR (Rice Polishing Ratio)

28%

Characteristics特徴

Prefecture

shizuoka

Rice

yamadanishiki

Alcohol

17%

SMV (Sake Meter Value)

Acidity

1.3

Water Source

spring water with low mineral content, that flows from brewery-owned mountain

Yeast

classic shizuoka yeast

How to enjoy楽しみ方

Recommended pairings

kaiseki | fine french

Serving temperature

11°-16°

Serving vessels

burgandy glass

Isojiman磯自慢

Since 2010 Isojiman has been attempting to apply Japan’s very own AOC, special regional classification, by designating certain sake to be brewed exclusively with rice from specified rice fields in Furuke, Tsuneda and Saito in Tojo city. Junmai Daiginjo created with rice harvested from each of these specific fields are indicated by blue bottles and are to represent the terroir of the location in which the rice is grown. Isojiman sake is characterized by its fruity “Ginjo-ka” fragrance and impeccable ability to complement cuisines such as Japanese, French and Italian Cuisines. Due to its seaside brewing location in Yaizu, it is also, of course, a great sake for pairing with seafood.

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