Isobojiman Daiginjo-Junmai Yamadanishiki 45" by Isobojiman Shuzo
This is Hasegawa Sake Brewery's original Junmai Daiginjo produced in small quantities. The rice is highly polished from special top-grade Yamadanishiki produced in Tojo, a special A district in Hyogo Prefecture, and fermented slowly at low temperature using Oigawa subterranean water, which is famous for its source in Mt. It has a gorgeous fruit aroma typical of Isoboast, a fine sweetness like Wasanbon, a smooth and light mouthfeel, and a gentle umami flavor that spreads in perfect balance. The aroma is further enhanced by exposing it to the air in a large glass.
Ingredients Rice (domestic),Rice malt (domestic)
Alcohol percentage: 16 or more, less than 17
Rice used: Special top-grade rice produced in Tojo Akitsu, Special A district, Yamadanishiki
Polishing ratio 45
Yeast used: In-house cultivated yeast
Sake meter - Sake meter
Acidity
Nama/Hiireki Hiireki
The fifth drink of my Kanazawa drinking frenzy trip 🍶 I chose "Isojiman" to end the day on a crisp note.
I made love to him at the end of the day.
The top aroma is mild and slightly sweet ☺️
The mouthfeel is smooth with a good balance of umami and acidity ✨.
I'll make love to you
The last one is made nice and refreshingly crisp and clean, so that's all for today ☺️
After we left the restaurant, I suddenly thought... my friend who went with us doesn't drink sake, but she was very kind to accompany us... lol.
Thank you so much ✨
We finished up with ramen and headed back to the inn 🍜.
The first "Isojiman" opened before the go-around 😁.
I bought it at "Sumino Sake Shop" because I enjoyed it when I drank it outside.
Unlike when I drank it outside, it was not as dry, clean and easy to drink as I thought it would be 😅 The bitterness made it seem more alcoholic 😅.
I have a stupid tongue, so I drink sake based on the atmosphere and my senses, so I feel differently depending on the day I drink it 🤣 Also, that's the fun of getting drunk 😀.