Isojiman Junmai Daiginjo Saido

Category:
 
Sake
Sub-Category:  
 
Sake
Producer:
 
Isojiman
Label Name:
 
Junmai Daiginjo Saido
Country:
 
Japan
Region:
 
Shizuoka Prefecture (Yaizu)
Volume:
 
720ml
ABV:
 
16-17%
Grape(s):
 
Yamada Nishiki (rice)
Acidity:
 
2
Sweetness:
 
2
Body:
 
3
Length:
 
4
Aroma Intensity:
 
4
Best Temperature:
 
8-10°C

Awards/Ratings
Isojiman has won multiple ginjo/daiginjo awards and has been selected for high-profile events (e. g. , 2008 G8 Summit, 2016 G7 Sherpa meetings)

Tasting Note
Delicate floral and white-peach aromas with melon and Asian-pear notes; silky rice umami, gentle tropical fruit and a subtle saline/mineral finish. Elegant, layered and medium-long on the palate.

Food Pairing
Sashimi, toro, kanpachi, oysters, scallops, shellfish, tempura, grilled white fish; western: ceviche, light seafood pasta, soft goat cheese, roast chicken; asian: sushi, tempura, yakitori (negima), Korean seafood pancakes.

Production Method
Junmai Daiginjo: Yamada Nishiki polished to ~40%, extended koji development, low-temperature fermentation with Isojiman proprietary house yeast (propagated on seaweed), and fune (wooden-box) pressing; nakadori selection.

Vineyard Info
Isojiman (Isojiman Shuzo), founded 1830 in Yaizu, Shizuoka, is renowned for strict rice selection (Tojo Yamada Nishiki) and in-house yeast; frequent award-winner and supplier for diplomatic events.