The top notes carry the characteristics of a melon-like fruit aroma with a rich and sweet scent, which is the distinctive fragrance of "Isojiman." The taste is intense and juicy, with a soft texture akin to a gently flowing river, leaving a clean and clear aftertaste.
This sake is named after the brewery's owner. It is brewed using the sake rice "Yamada Nishiki" from the specially designated A-grade region in Hyogo Prefecture, with the rice koji polished to 55% and the kakemai polished to 50%. The fermentation process utilizes yeast made from the in-house preserved rice koji of "Isojiman" to produce this pure rice ginjo sake.
This sake is named after the brewery's owner. It is brewed using the sake rice "Yamada Nishiki" from the specially designated A-grade region in Hyogo Prefecture, with the rice koji polished to 55% and the kakemai polished to 50%. The fermentation process utilizes yeast made from the in-house preserved rice koji of "Isojiman" to produce this pure rice ginjo sake.
Product Name: Isojiman Junmai Ginjo Tada Nobuo
Grade: Junmai Ginjo
Polishing Ratio: Rice Koji 55%, Kakemai 50%
Rice Type: Yamada Nishiki from the specially designated A-grade region in Hyogo Prefecture
Alcohol: 16.5% Vol
Brewery Prefecture: Shizuoka Prefecture, Isojiman Premium-Sake Brewing Co.
