Isojiman Bessen Honjozo Sakatomo

Category:
 
Sake
Sub-Category:  
 
Sake
Producer:
 
Isojiman
Label Name:
 
Bessen Honjozo Sakatomo
Country:
 
Japan
Region:
 
Shizuoka Prefecture (Yaizu)
Volume:
 
1800ml
ABV:
 
15.5%
Acidity:
 
2
Sweetness:
 
1
Body:
 
3
Length:
 
3
Aroma Intensity:
 
3
Best Temperature:
 
10-15°C

Awards/Ratings
Sakenomy listing (approx. 3. 6/5); Isojiman was chosen as a toast sake for the Toyako (2008) summit and receives consistent praise for balance and food-friendliness

Tasting Note
Clean and silky with muscat, ripe melon, white peach and steamed rice aromas; light nutty/mineral notes, soft sweetness and a crisp saline finish. Elegant, food-friendly texture.

Food Pairing
Japanese: sushi, sashimi, tempura, grilled fish, oden, yakitori. Western/other: oysters, ceviche, grilled/roasted white fish, roasted chicken, creamy seafood pasta, mild cheeses. Complements salty, umami-rich dishes.

Production Method
Honjozo style using Yamada Nishiki (polished ~55–60%), distilled alcohol added after pressing. Slow koji (~72 hrs) and low-temperature fermentation with house yeast for ginjo-like aromas.

Vineyard Info
Isojiman Shuzo (founded 1830, Yaizu, Shizuoka) is renowned for ginjo-quality brewing, using Minami Alps soft spring water and careful koji production to produce refined, food-friendly sakes.