Isojiman is born from the harmony between carefully selected sake rice, excellent water (soft water) from the South Alps in Japan, and the brewers. Sake brewing begins with the preparation of raw materials (limited water absorption rice washing). After careful steaming, aromatic rice passes through a complex brewing process, including our original “koji zukuri (koji making)” and the use of traditional yeast (Shizuoka Yeast, isoamyl acetate). And then finally becomes a drop of sake imbued with our heart and soul.
Isojiman has a natural and gentle aroma of white peaches, muskmelons, LaFrance pears, ripe bananas, or passion fruit. It also has mildly acidic, deep flavor. The taste wraps around your food, and rinses it away, and then disappears like light snow. Isojiman complements Japanese Cuisine, French and Italian Cuisine, several varieties of cheese, tomatoes,and desserts.
Each product has its own “ginjo-ka (ginjo sake fragrance)” and taste. We are confident that each satisfies the standards of “Isojiman.” Compatibility with cuisines or foods will vary according to the type of sake. Isojiman Shuzo is located in Shizuoka Prefecture, blessed with a mild climate and abundant nature. It has an excellent food culture in various fields, including mountains, land, and sea. Considering our brewery location in Yaizu, fresh fish is an ideal match.
It is our sincerest desire that all of our products convey the “Isojiman” image when enjoyed by our customers. It is the fusion of tradition and leading technology, and the path from innovation to reality. We are constantly involved in heartfelt sake brewing by “putting forth a little more effort,” in order to provide our customers with even better products. We also carry out low temperature storage management, maintaining the quality of Isojiman until our customers can drink our sake.
Sake is a favored item. Since each person feels differently, we try to limit our comments on each product.
We appreciate your understanding.
Sincerely,
Isojiman Shuzo, Brewery owner
A special brew with a clean and dignified sense of presence.
A supreme bottle, filled with the essence of Isojiman.
“Isojiman Naka Dori, Junmai Daiginjo 35″ is the best brewed sake of Isojiman Shuzo, regardless of harvest yield.
Enjoy the mysterious “ginjo-ka” fragrance and its complex, rich taste in perfect balance.
[Naka Dori, Junmai Daiginjo 35]
Sake rice: 100% Extra AAA Yamada Nishiki of Special Area A, Akitsu, Tojo
Rice-polishing: 35%
The only ripe Sake we have, Adagio
As its name, we wait for the best timing to brew taking long time.
We extract a little bit of “Isojiman, NakaDori,Junmai Daiginjo35″ every year and let it mature in refrigerated storage. Brewery Owner carefully selects the best quality out of the storage and names “Adagio” for the year. No “Adagio” shows up on a market if he is not satisfied with maturity of sake.
[Naka Dori, Junmai Daiginjo 35 Adagio]
Sake rice: 100% Extra AAA Saito Yamada Nishiki of Special Area A in Akitsu, Tojo
Rice-polishing: 35%
“Challenge to brew the best Daiginjo sake”
Premium Daiginjo following Adagio and Nakadori, Junmai Daiginjo 35
With much time and effort, Yamadanishiki, produced in Special A area, Tojo-akitsu, Hyogo Prefecture is polished to 28%. This rice is exclusively used for both Kojimai (rice used for koji) and kakemai (rice used to produce moromi). Approximately 50 days are spent to carefully grow moromi. The moromi is then placed into clean sake sacks and slowly pressed without applying excessive pressure. An hour before pressing, 65 liters of pure alcohol are added to one ton of polished rice. The fruity flavor and the extra clean taste of this sake are derived from the aromatic components contained in the koji. Isojiman’s new Daiginjo is deserving of the name, Nobilmente (noble, refined, elegant), giving rise to sublime transparency.
[Daiginjo 28, Nobilmente]
Sake rice: 100% Extra AAA Yamadanishiki produced in Special A area, Tojo-akitsu
Rice polishing rate: 28%
This sake was used for a toast at the 2016 G7 Summit, Sherpa meeting.
“Furuke”,”Tsuneda”, and “Saito” in Akitsu, Tojo
Sake borne from supreme “terroir” (special land) now fill three types of new blue bottles.
The rice production area is the same as Gran Cru is for French wine, called Special Area A. Specific rice fields in Special Area A are set aside, and their names are given to our sake.
Time has come for sake to be spoken of according to “terroir”.
*Furuke: released in July, Tsuneda: released in September, Saito: released in November
[Junmai Daiginjo, Blue Bottle]
Sake rice: 100% Extra AAA Furuke/Tsuneda/Saito Yamada Nishiki of Special Area A, Akitsu, Tojo
Rice-polishing: 40%
Sake with beautiful names according to temperature, “Yuki(Snow)”, “Hana (Flower)”, and “Ryo (Coolness)”.
Enjoy the different fragrances.
Enjoy the changing fragrance of this sake after opening it.
Enjoy the freshness immediately after opening, the changing aroma after being poured into a glass, and then as it surrounds your tongue.
[Junmai Daiginjo, Emerald]
Sake rice: 100% Extra Yamada Nishiki of Special Area A, Tojo
Rice-polishing: 50%
Sake rice selected by Isojiman Shuzo, “Aiyama”, in Yokawa, Special Area A, Banshu. Refined and powerful taste only “Nakadori” can create.
This is one of the best “NakaDori” grappa bottles filled with sake made from rare “Aiyama” of Special Area A. It has rich flavor and taste. Also, you will enjoy the refined aftertaste and refreshing flavor.
[Junmai Daiginjo, Aiyama, Naka Dori, Grappa Bottle]
Sake rice: 100% Super High-Grade Rare Rice Aiyama of Special Area A, Yokawa Rice-polishing: 40%
Using another brand of rice selected by Isojiman Shuzo.
“Aiyama” is grown in Yokawa, Special Area A, Banshu.
Rich and mellow sake drawn from the power of the rice.
Grappa bottles filled with sake made from rare “Aiyama” of Special Area
A have both a rich and mellow taste and clean aftertaste, drawing out the characteristics of “Aiyama” to the maximum degree.
The smart bottle design decorates both an Eastern or Western table setting.
[Daiginjo, Aiyama, Grappa, Emerald Bottle]
Sake rice: 100% Super High-Grade Rare Rice Aiyama of Special Area A, Yokawa
Rice-polishing:50%
A graceful wind may let you associate with spring.
Stylish and fresh scent gives you a sense of the season.
Spring Breeze 42
“Shobudani” is a rice field next to the “Tojo Akitsu” of Special Area A. We polish the Special Yamada Nishiki to 55% using the original yeast. Wait for a while after being poured into a glass until the gorgeousness of taste and flavor comes up.
*This sake is quantitatively limited in spring.
[Junmai Daiginjo, Spring breeze 42]
Sake rice: 100% Extra AAA Yamada Nishiki of Special Area A in Syobudani, Tojo
Rice-polishing: 42%
We hate anything unnatural.
Nothing more, nothing less.
We honestly draw out the original nature and taste of the sake, This sake plays a central role in Isojiman’s lineup, and is the most popular product.
It is compatible with seafood, and can be served with many kinds of food.
We believe this sake most clearly conveys Isojiman’s style and thinking.
[Daiginjo,Itteki-Nyukon]
Sake rice: 100% Extra AAA Yamada Nishiki of Special Area A in Akitsu, Tojo
Rice-polishing: 45%
A Symphony of beautiful ripples spreading on the transparent water
This sake has a refined gorgeousness.
True to its name (Japanese characters for “water”,”sound”, and “flower”), this sake has a clean and clear taste. Its taste and scent are not overpowering, and it is modestly acidic.
The refined fragrance of fruit with subdued gorgeousness, characteristic of Isojiman, follows the feeling down the throat, resembling clean and clear water. Enjoy this sake with a meal.
[Daiginjo, Suikyoka]
Sake rice: 100% Extra Yamada Nishiki of Special Area A, Tojo
Rice-polishing: 50%
This sake does not overwhelm the food.
You never get tired of drinking it.
Never out of focus, the logical sake.
Yamada Nishiki of Special Area A in Tojo is polished to 50%, and is then carefully brewed.
With a refreshing “ginjo-ka” aroma, gentle sweetness, and a clear acidity with a nice aftertaste. Its characteristics are compatible with any meal.
[Junmai Ginjo]
Sake rice: 100% Extra Super High-Grade Yamada Nishiki of Special Area A, Tojo
Rice-polishing: 50% (koji), 55% (others)
Fresh scent, acidic
Standard sake compatible
with both Eastern and Western food.
Our Ginjo sake has all characteristics of Shizuoka style ginjo sake, such as a refined fruity aroma, transparent sweetness, and gentle acidity.
Unpretentious, possessing natural sake characteristics.
Always tempted to have just one more drink, you’ll never get tired of this sake.
[Ginjo]
Sake rice: 100% Extra Super High-Grade Yamada Nishiki of Special Area A, Tojo
Rice-polishing: 50% (koji), 55% (others)
Always friendly, select Isojiman as your sake.
Even “honjozo”, our standard “regular” sake, is not forgotten when it comes to Isojiman quality.
Yamada Nishiki of Special Area A is polished to 55% (koji) and 60% (others) of their original size, and then brewed.
All those engaged in our standard sake brewing do so with their heart and soul, without slacking off.
[Tokubetu Honjozo-shu, Tokusen]
Sake rice: 100% Extra Super High-Grade Yamada Nishiki of Special Area A, Tojo
Tokubetsu Honjozo/ 55% (koji), 60% (others)
Fresh flavor, this is popular sake limited only in fresh.
Our “Honjozo” has the same procedure and is devoted lots of time and energy as “Ginjo”. The sake rice is 100% Extra Super High-Grade Yamada Nishiki of Special Area A, Tojo( Hyogo Prefecture) and is polished to 60%( both koji and others).
It is carefully brewed with low temperature. Gentle and lively scent.
[Bessen Honjozo-shu]
Sake rice: Bessen Honjozo/100% Extra Super High-Grade Yamada Nishiki of Special Area A,Hyogo Prefecture
Rice-polishing: 60%
Standard sake loved by the local fan. Mainly, popular in Shizuoka.
We use the selected sake rice, polished to 65% for the first and second process. To improve the quality, Yamada Nishiki is brewed for the third process.
Enjoy the flavor of “Ginjo” coming from the careful brewing at low temperature.
[Honjozo-shu]
Sake rice: “Kiyonishiki”, Yamagata Prefecture, Yamada Nishiki, Hyogo Prefecture
Rice-polishing: 65%
[Junmai Daiginjo 50]
Junmai Daiginjo 50 is a delicate sake born from sake rice, with a natural white peach and musk melon aroma combined with a deep and pure taste.
[Junmai Ginjo]
Junmai Ginjo blends the original taste of sake rice with the refreshing aroma of bananas, passion fruits, and apples, giving this sake rice taste.
[Tokubetsu Junmai-shu,Omachi 55]
Tokubetsu Junmai-shu, Omachi 55 has a spirited aroma and a fruity taste. It matches all kinds of dishes.
This is one of Isojiman’s most popular sakes.