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.

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.