The initial notes offer a stable and muscat grape-like aroma. As the bottle is opened, the initial volatile sensation has already diminished, and the fragrance itself becomes more mature and stable. Upon tasting, there is a sense of moisture and richness, but it doesn't feel sticky, and a slight aftertaste lingers.
In Isojiman Sake Brewing, even for Honjozo, the brewing process and sequence are the same as for Ginjo brewing. The raw material rice used is also 100% Yamada Nishiki from the special A region of Hyogo, grown in the Tojo area. Both the koji rice and the rice for the fermentation starter are polished to 60% of their original size. The sake is brewed slowly and carefully at low temperatures, resulting in a gentle and refreshing fragrance.
Product Name: Isojiman Bessen Honjozou
Grade: Honjozo
Polishing Ratio: 60%
Rice Type: Yamada Nishiki from the special A region of Hyogo Prefecture
Alcohol: 15.5%Vol
Brewery Prefecture: Shizuoka Prefecture, Isojiman Premium-Sake Brewing Co., Ltd.
