磯自慢Isojiman
Flavor Chart®
A chart created from flavor analysis of user comments.
Flavor Tags ®
Tags generated from flavor analysis of user comments.
Popular Comments
The freshness of a new sake with the punch of a
It has the freshness of new sake and a punchy taste that is typical of sake in its raw state.
The alcohol content is high at between 17 and 18 degrees Celsius.
Japanese>English
Fruity ginjo aroma with a strong umami flavor.
The dry taste is clean and crisp with a strong sense of umami.
The sake has a fruity ginjo aroma and a dry, crisp taste.
The rice used for this sake is Shizuoka's original rice, HONOFUJI, and the rice polishing ratio is 55%.
Polishing ratio is 55%.
Japanese>English
(*sigh*) 🍶🍶🍶🍶
I had my first Isojin 😀.
The aroma is mild. The taste was well balanced and in my opinion an old strong style 😎 delicious sake.
Japanese>English
Where to Buy
Brands from Isojiman Shuzo
Isojiman
Similar Brands
We analyze the flavors based on everyone's comments and select similar brands.
HakurakuseiSimilar Characteristics
Location
Related Articles
磯自慢 中取り純米大吟醸ビンテージ(磯自慢酒造株式会社／静岡県焼津市) | 日本酒専門WEBメディア「SAKETIMES」
昭和から高品質な銘酒を生み続けるカリスマ酒蔵 磯自慢は、1980～90年代の吟醸酒ブームから現在の日本酒復興にSAKETIMES | 日本酒をもっと知りたくなるWEBメディア磯自慢・志太泉・杉錦・初亀・若竹など勢揃い！「第27回志太平野美酒物語」が「グランディエールブケトーカイ」(静岡市葵区)にて5/24(金)に開催 | 日本酒専門WEBメディア「SAKETIMES」
「磯自慢」「志太泉」「杉錦」「初亀」「若竹おんななかせ」などを存分に楽しめる「第27回志太平野美酒物語」が、「SAKETIMES | 日本酒をもっと知りたくなるWEBメディアTimeline
としひこ
Michelin-starred restaurant in Itabashi, 4th 🍶 at Sushi Matsumoto.
Isobojiman is a famous sake brewery in Shizuoka. It is no exaggeration to say that today's Niimasa is possible thanks to Isobojiman. I like how they use Tojo's Yamada Nishiki but don't show it off at all. ❓️ Every brewery writes "Tojo Yamada Nishiki" on their website!
It seems to be a bit sweet for Isobojiman. And if they didn't say it was a honjozo, I wouldn't know it was an aruze.
Japanese>English
仕事人
The gentle aroma of rice spreads on the palate. The aftertaste is clean and crisp.
In a sense, it is a dangerous sake that can be drunk easily without any unpleasant taste...
Japanese>English
Isojiman駿光の雫 選抜本醸造
まーつ
A light and dry drink.
Since it is alsobeared, it is characterized by its sharpness from the light mouthfeel.
It was neither good nor bad, but not very characteristic.
Japanese>English
みつ
Fresh aroma and soft sweetness. Muscat-like?
Japanese>English
Isojiman本醸造 寒造り低温貯蔵酒
たぬき男
Well balanced taste
delicious
Japanese>English
かしこ
It was said to smell like vanilla, but I couldn't tell much.
Japanese>English
ゆーへー
It has a smooth, watery texture with a hint of sweetness that recedes with bitterness.
On the second day, the sweetness increases, and I think I prefer this one.
One of the bottles in Sumino Sake Shop's February Hanpukai 🍶.
This is the first time I've had it even though it's a well-known brand ✨.
As I had heard beforehand, it was too elegant for my taste 💧.
I guess I should have left it for a week and drank it like it says on the label.
I'm surprised to look back at the price now and see that I drank such an expensive bottle so soon 💦.
720 mL ¥ 6,050
Japanese>English
ZiUwzoehHf
Sweetness -> sharpness -> sweetness. Seven different senses. Delicious.
Japanese>English
Ryota
A small amount of each year's "Isobiman Nakadori Junmai Daiginjo 35" is selected and slowly matured in cold storage. The brewer himself selects the best quality sake of the year from among the annual matured sake and names it "Adagio". However, if the brewery determines that the sake has not matured to a level suitable for Adagio, it will not be shipped that year.
Muscat aroma with green apple in the back. A cool, refreshing alcohol taste. Fresh sweetness with a hint of acidity. Bittersweet aftertaste.
Japanese>English
IsojimanNobilmente
Ryota
I can't tell if it's arsed or not.
Nobilmente is a musical term for "noble, elegant, and graceful. This premium product follows "Isobiman Nakadori Junmai Daiginjyo 35 Vintage" and "Isobiman Nakadori Junmai Daiginjyo 35 Adagio. The terms "ginjo" and "daiginjo" are now commonly used to describe sake, but in fact, they have only been used in the last 10 or 15 years. Back in 1983, more than 30 years ago, the term "daiginjo" was almost unknown, but Isoban Shuzo began commercializing daiginjos.
Yamada-Nishiki from Tojo Akitsu, a special A district of rice production in Hyogo Prefecture, was refined to 28%, and 100% of both koji rice and kake rice were lavishly used. After about 50 days of careful cultivation, the unrefined sake is packed in sake bags and pressed slowly without any extra pressure. One hour before the top vatting, 65 liters of pure alcohol is added to 1 ton of sake rice. This process draws out the aromatic components latent in the koji, resulting in a more fruity and transparent finish.
Japanese>English
Ryota
2016, I believe.
Fruitiness with clean acidity.
Japanese>English
下戸助
2,805 yen
Alcohol content: 15 to 16 degrees C
Rice: Yamadanishiki produced in Tojo, Hyogo Prefecture
Sake degree: +4% to +6
Rice polishing ratio: Koji 50%, Kake 50%.
The aroma is fruity, reminiscent of melon. The sweetness is subdued, and the umami of the rice spreads throughout the mouth.
Japanese>English
サンスケ
Bessen Honjozo
Slightly dry, weak aroma (flowery), weak attack, sharp, full-bodied, simple, easy to drink but lacks punch, not impressive, refreshing
Japanese>English
あちょお
Famous sake. It has a delicious flavor with acidity < alcohol. Fruity and sharp aftertaste.
Japanese>English
しょう太
I have been receiving an old-age pension since this June, but about 15% of the face amount will be deducted for nursing care and health insurance, plus resident and income taxes.
I need to take this into consideration when thinking about my second life!
I wanted to drink Isoboast after a long time, so I went to Yamamoto Sake Brewery in Sanjo, Kyoto. Unfortunately, they only had special honjozo, but I took it home with me. I wanted to drink it with tuna, but I finished it before eating the tuna. The freshness after opening the bottle and the gentle sweetness as the day goes by! It is a typical Shizuoka sake.
Japanese>English
マカダミアナッツ
Photo right.
Isohajime, which I was not fond of after drinking the honjozo before.
This time, it seemed to be a different type, so I tried it.
It has an elegant aroma and a mild rice flavor. I prefer it to the honjozo!
Japanese>English