Isojiman Ginjo

Category:
 
Sake
Sub-Category:  
 
Sake
Producer:
 
Isojiman
Label Name:
 
Ginjo
Country:
 
Japan
Region:
 
Shizuoka Prefecture (Yaizu)
Volume:
 
1800ml
ABV:
 
15.5%
Grape(s):
 
Yamada Nishiki (sake rice)
Acidity:
 
2
Sweetness:
 
2
Body:
 
3
Length:
 
3
Aroma Intensity:
 
4
Best Temperature:
 
10-12°C

Awards/Ratings
No specific major international medal found for this exact Junmai Ginjo bottling; Isojiman as a house is highly acclaimed (their Daiginjo was served at the 2008 Toyako G8 summit) and the brand frequently receives high retail/critic praise

Tasting Note
Bright ginjo aromatics of pear, apricot, white grape and tropical fruit. Clean, supple palate with gentle rice umami, crisp acidity and a brisk, saline-tinged finish ideal with seafood.

Food Pairing
Sashimi/sushi, oysters, grilled white fish, tempura, seared scallops, ceviche, roast chicken, light salads, goat cheese, Asian: yakitori (salt), steamed fish, Japanese grilled mackerel, Korean grilled seafood.

Production Method
Junmai Ginjo: 100% Yamadanishiki polished ~55% (koji often 50%/kake 55%), low-temperature ginjo fermentation with house yeast, no added brewer’s alcohol (junmai), typically pasteurized and chilled for export.

Vineyard Info
Isojiman Shuzo (磯自慢酒造), founded c.1830 in Yaizu, Shizuoka. Family-run producer led by Yoji Teraoka, known for sourcing top-grade Yamadanishiki and modern, temperature-controlled production focused on premium ginjo-style sake.