Location Yaizu City, Shizuoka Prefecture
Rice type Tojo Tokushu A district Yamadanishiki
Type of sake Junmai Ginjo
Rice Polishing 50% for Koji rice, 55% for Kake rice
Alcohol 15-16°.
Yeast In-house yeast
Sake degree +4-6
Acidity 1.3
Rating（scale 0-3)
(Item) Wine glass
(Aroma) +1.5 Pear, melon, steamed rice, banana
(Appearance) Crystal
(Taste) Taste
Body 2
Acidity 2
Sweetness 1.5
Umami 1.5
Bitterness 1.5
Aftertaste: clean, lingering alcohol
Impression: Light and dry
Not flashy, but softly fruity with a mixture of ginjo aroma and isoamyl acetate aroma.
The taste is a clean type with no peculiarities, and by lowering the sugar content a little, it gives the impression of total refreshment.
What can I say, it's too beautiful.
I like it very much.
Tojo Tokushu A Yamada Nishiki changes the world so much depending on how it is used.
Repeat Score 2.5
Sake Tomo: "Isojiman Junmai Ginjo" by Isojiman Shuzo
Isojumma Junmai Ginjo has a rich, Shizuoka-style apple-like ginjo aroma and a mellow, umami spreading flavor.
It is slowly brewed at low temperatures using home-brewed Shizuoka yeast and Oigawa subterranean water pumped up from deep underground.
This is a gem that allows you to enjoy the well-balanced qualities of 50% polished Tokkagami Yamada-Nishiki.
Sake meter: +4 to +6
Acidity: 1.3
Polishing ratio: 50% for koji, 55% for kake
Rice used: Yamadanishiki (Hyogo Prefecture, District A, Extra fine Yamadanishiki)
Yeast used: Shizuoka yeast
Since it was Father's Day, my wife and kids got the "Isoboast" from Yaizu that I had been appealing to drink. Thank you, thank you 😭
The aroma is elegant and the rice flavor is delicious, while the sweetness is crisp and sharp.
This is a delicious sake that goes well with sashimi, as it boasts "Iso". I will enjoy this sake for a while.
At Hasegawa Sake Shop online.
The aroma is mild and beautifully sweet fruity.
The taste is "soft and excellent umami. From the soft texture on the tongue, it has a robust umami with a wild omachi-like feel and a sharpness with a slight bitterness.
It is a sign of confidence that it does not claim to be jungin due to the rice polishing ratio. The koji (malted rice) is also made from Akaban Omachi, which is a luxurious specification.
At the SAKE COMPETITION 2025, Tenjo Mugen, which we drank yesterday, took second place. And this one took first place.
Personally, I like the relatively dark flavor of Tenjomugen. However, in terms of refinement, I would say this one is better in the sense that it is brewed with soft water.
It matches very well with fish. The certain stench of fish is removed and the pairing is complete.
Please try it.
