Product name: Isojiman しぼりたて (freshly squeezed sake) Junmai Ginjo raw sake boxed 720ml
Sake name: Isojiman
Production area: Shizuoka Prefecture, Japan
Sake brewing name: Isojiman Shuzo Co., Ltd.
Product level: Junmai Ginjo
Raw rice: Special grade Yamada Nishiki from Hyogo Prefecture’s Special A region
Rice polishing step: koji 53%, koji 53%
Alcohol content : 16 -17%
Capacity: 720ml
Production date: 2022.12
"しぼりたて" means that this wine is freshly squeezed, and "raw original wine" means that it has not been roasted ( Pasteurized) raw wine retains more flavor and activity.
This Junmai Ginjo uses the highest quality Yamada Nishiki rice grown in Tojo, Special A area of Hyogo Prefecture, and uses this high-quality raw material luxuriously. The brewing process uses Oigawa water sourced from the Southern Alps and ferments slowly at low temperatures to ensure the finesse and flavor of the wine. This new wine is a special edition limited to winter. It has a fresh ginjo aroma and rich taste, with a pure and smooth taste. The sharp acidity in the wine can leave just the right amount of aftertaste, bringing a perfect finish.
Isojiman Shuzo is a traditional brewery founded in 1830 and located in Yakuzu. The Japanese sake it brews is deeply loved and has received world-class reviews. This historic winery is known for its aromatic, fruit-like aroma and depth of flavor. About 70% of the water used for brewing is taken from the Oigawa River, the source of the Hakuho Sanzan and Mano Mountains in the Southern Alps. The key raw material for brewing, sake rice, is carefully selected from high-quality sake brewing rice from all over the country. Especially Yamada Nishiki. Isojiman Brewery mainly uses Yamada Nishiki produced in Tojo, Hyogo Prefecture, and brews it according to different areas of the fields. It has launched the famous Blue Bottle series, which is similar to the AOC in the wine world. An innovative attempt at the hierarchical system of (legal production area naming control).
With the increasing interest in safe and high-quality food in recent years, Isojiman Shuzo has also begun to emphasize the importance of "terroir" in Japanese sake brewing. Since 2017, the brewery has launched the highest-grade Japanese sake in history, which is made using 19% rice polishing. In addition, it has won numerous awards in various alcoholic beverage competitions and has attracted worldwide attention as the toast wine at the Lake Toya Summit. In the future, Izoman Brewery will undoubtedly continue to become the focus of the industry.
