This is delicious 🍶It's not a summer sake, but it's easy to drink even at this time of year‼️The sweetness with a bit of rice swelling is very good‼︎ repeatable!
I've been wanting to try Isobojimai for a long time, and today I found it, and I'm drinking it in its own way, but it's delicious 😋.
Next time, I'll take it home from the liquor store and have a good time 😊.
The entrée was Miyazaki Jidori chicken thigh tataki👍.
Here's today's closing 💁.
Bonito with new eggplant and garlic ponzu ✨
Isojiman goes well with it 🍶🥰.
Today I was exhausted after 2 gos of Jushiyo, 1 gos of Nabeshima, and 1 gos of Isojiman 🤤.
Good morning, Mr. Muro😄.
I see you were in Tokyo.
And you drank outside at a nice restaurant 🍶.
You drank 4 gos of sake including 2 gos of Jyushidai ✨That's great 🤩!
Hi Hiro 😅 I've been to the big city Tokyo 🗼.
I've been to the big city of Tokyo 😅
Tokyo is still amazing 💦 in more ways than one...
If you ever go to Shinagawa, you should definitely check out ❣️ The snacks were delicious and the staff was great 😊.
I'm sure Hiro has been to better places 🤣.
Good evening, Mr. Muro 😃.
You are such a city boy to drink out in Tokyo!
The food looks great and the isobojimas seem to give you a taste of the snacks too ‼️ I'd love to drink in the city once in a while 🥹.
Good evening, Dr. Jay & Dr. Nobby...
Yes! I'm Muro, I grew up in 🏔️ and Tokyo suits me well 😎.
Don't tell anyone that I was staring at my phone until I finally arrived at the store 🤫. ‼️
Tokyo is a scary place after all 😭
Muro-san, drinking in Tokyo: 〰︎‼️
You drank a lot of good sake 😘.
Next time you should definitely go to the sake izakaya where my daughter works 😉.
I want to go too 🤭I got a service coupon from my daughter, so call me when you can go 🤗.
Not "Isojiman" in Miyakojima, Osaka.
I've been wanting to try Yaizu sake from "Hanji of Yaizu"!
How about the Oigawa River, and how about the Linear Line?
How is it?
Isobojiman Junmai Ginjo Hyogo Prefecture Special A District Tojo Yamadanishiki" by Isobojiman Shuzo
This junmai ginjo is made with luxurious Yamadanishiki grown in Tojo, Hyogo Prefecture's Special A district, which is said to produce the highest quality sake rice. It is fermented slowly at low temperature using Oigawa subsoil water from the Southern Alps. It has a refreshing ginjo aroma, a delicate sweetness, and a beautiful sharpness due to its sharp acidity. It has all the qualities necessary as a food sake. It is a Junmai Ginjo with the unshakable Isobojama character.
Ingredients: Rice (domestic), Rice malt (domestic)
Raw material rice: 100% Yamadanishiki (extra high grade to extra high grade) produced in Tojo, a special A district in Hyogo Prefecture
Polishing ratio: 50% for Koji rice, 55% for Kake rice
Yeast used: In-house preserved
Lees ratio 52-57
Sake degree +4 to +6
Acidity 1.3
Alcohol content: 15 to 16