• Isojiman Junmai Ginjo Yamadanishiki (720ml)
  • Isojiman Junmai Ginjo Yamadanishiki (720ml)

Isojiman Junmai Ginjo Yamadanishiki (720ml) 磯自慢 純米吟醸 山田錦

International Wine Challenge Gold Winner

The perfect combination of Special Toku A grade Hyogo Yamadanishiki, fermentation at frigid temperatures with Oigawa subsoil water acumulated from snowmelt from the Southern Alps culminate in a sophisticated and delicate Junmai Ginjo.

style
clean and dry
availability
Year Round
on the palate
lean and balanced
on the nose
mild floral notes
RPR (Rice Polishing Ratio)
50%-55%
Title
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With a refreshing aroma and subtle quality, perfectly compatible with light seafood.

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Characteristics特徴

Prefecture
shizuoka
Rice
yamadanishiki
Alcohol
16%
SMV (Sake Meter Value)
unpublished
Acidity
unpublished
Water Source
spring water with low mineral content, that flows from brewery-owned mountain
Yeast
classic shizuoka kobo

How to enjoy楽しみ方

Recommended pairings
abalone with liver sauce | grilled crustaceans
Serving temperature
11°-16°
Serving vessels
white wine 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.