Isojiman Ginjo (2008)

This is the second time I taste this particular brew by Isojiman Brewery in Yaizu City, and I must say that it definitely felt different from last year, although I enjoyed it as much.

Isojiman Ginjo (2008)

Rice: Yamada Nishiki (Area A/Hyogo Prefecture) 100%
Rice milled down to 50% for the yeast starter and 55% for the rest
Alcohol: 15~16 degrees
Bottled unpasturized (pasteurized after bottling)

Clarity: very clear
Colour: Almost transparent
Aroma: Light, discreet. Almonds, coffee beans.
Body: Velvety
Taste: Short tail. Almonds, coffee beans.
Elegant, soft and complex. « Asking questions ».
Stands well to food.
Alcohol appearing only later.
Turns drier later with more coffee beans.

Overall: Elegant sake. Probably best appreciated on its own. Makes for a superb aperitif.
Has the particularity to disappear from memory, enticing to an extra sip, and again!
Always comes up with a new facet!
Isojiman Daiginjo


This is the second sake I tasted at Sugimoto Restaurant on Friday, November 16th, 2007:

Isojiman Daiginjo

Rice: Hyogo Prefecture Yamada Nishiki
Rice milled down to 45%
Dryness: +5~+7
Acidity: 1.2

Clarity: very clear

Colour: light gold

Aroma: Fruity: Anise

Taste: Light and very fruity. Complex. Anise, bitter chocolate.
Turns lovely sharp after second sip. Stays elegant and fruity all the time. Becomes more and more complex and calls for another sip.

Overall: Elegant and complex. Asks many questions. A great sake with cooked vegetables in particular!
Isojiman Junmai daiginjo Yamada Nishiki


Isojiman has acquired a universal reputation for perfection. Their brews are truly perfect, but sometimes too perfect in the sense they would sometimes benefit from more individuality. Fortunately, the Brewery has recently ventured in the world of individualistic characterization for the great joy of sake lovers.
Isojiman Junmai Daiginjo Yamada Nishiki is a perfect example:

Isojiman Junmai daiginjo Yamada Nishiki
Rice: Hyogo Prefecture 100%
Rice milled down to 40%
Dryness: +4~4.5
Acidity: 1.25
White lees/Kasu ratio: 62~67%

Clarity: very clear
Colour: almost transparent
Aroma: Fruity, bananas, pears, vanilla
Body: Velvety
Taste: Junmai tingle. Complex and elegant. Fruity: bananas, almonds, pears. Lingers in the mouth. Grapes later revealed.
Acidity revealed by food

Overall: extravagant, fruity, elegant, lots of fruit lingering in palate calling fro another sip.
Very complex.
A sake you would happily get lost into!
1) Aiyama Daiginjo 50


Isojiman Brewery (Yaizu city) is a Brewery proud of its clean image and always keen to advertise it. I must admit they do make an effort on presentation, too, as typified by this Italian wine style bottle which makesthe brew the more attractive for it.
Isojiman makes use of a local rice called Aiyama of the same name of nearby mountains.
Rice is milled down to 50%

Clarity: very clear

Colour: Almost transparent

Aroma: Light and soft/Feminine/Fruity/green grapes/green muscat/green apple

Body: light & velvety

Taste: complex, feminine, soft. Sweet green grapes. Sweetness lingering.
Welcome acidity revealed upon eating.

Overall: A complex pleasant sake
Tends to fluctuate whether you eat or not and to surprise along a meal.
One might enjoy it on its own while another will find it attractive with food instead of wine.
Definitely worth a try, although gentlemen might find it a bit too feminine.


2) Isojiman Ginjo Nama


After two weeks without a drop of sake (I went to visit my family in France where too much wine was sitting in our cellar to bother about my other favourite drink!), I just could not resist stopping by Nagashima Sake Shop on my way back from a whole day of cricket umpiring in Fuji City. I chose a 300ml bottle of a very fine Isojiman Brewery (Yaizu City) as I knew I would guzzle down everthing if I bought anything bigger!

Isojiman Ginjo Nama
Rice: Area A (Hyogo Prefecture) Yamada Nishiki 100%
Rice milled down to 50%

Clarity: Very clear

Colour: Almost transparent

Aroma: Ricey, Bitter Chocolate, Liquorice, Cherries

Body: fluid, light and smooth

Taste: Complex. Tingle of « nama » (unpasteurized state), followed immediately by liquorice, mandarine, bitter chocolate and cherries. Lingers on palate with more bitter chocolate and oranges.

Overall: Sophisticated and complex. Very pleasurable but nonetheless easy to drink.
Makes for a superb aperitif.
Probably best drunk on its own, but will accompany any food.

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