Balance of great taste and aroma ”Isojiman Tokubetsu Junmai Omachi”

2016.7.162019.4.22

Two kinds of ”washing”

Isojiman Shuzo is in Yaizu City, Shizuoka Prefecture, close to Izu Peninsula and Mount Fuji, facing Suruga Bay. In the southwest flows Oi River which originates from Mount Ainotake (Famous 100 Mountains of Japan), one of the three Shirane mountains of the South Japan Alps, providing the water that is essential to sake brewing. When Nakata asked the President, Yoji Shiraoka, the most important steps when making sake, he answered ”The two ’washings’ are important. The rice has to be thoroughly washed, and the bag used for squeezing in the last step must also be thoroughly cleaned. If the bag is dirty, 50 days worth of work is ruined.” he explained. The squeezing bag is used for squeezing the fermented mash, separating the liquid (sake) from the solid (rice lees).

Harmony of carefully selected sake rice and pure water

After thoroughly washing the rice, it is steamed and cooled to a specific temperature using a cooling machine. The cooled rice is brought to the ”koji” room, and is sprinkled with ”koji” mold. Nakata was given the opportunity to sprinkle ”koji” mold on the steamed rice. As he carefully sprinkled, he expressed his surprise saying ”It’s hard to believe this powder causes fermentation.” The ”koji” room is kept at 30 to 35℃ in order for the ”koji” mold to grow. They use carefully selected rice such as Yamada Nishiki from the Tojo region which is a special A district in Hyogo Prefecture, or Aiyama or Gohyaku Mangoku from Aiyama. Both are preferred rice for brewing ”sake”.

Sake with good aftertaste even with low acidity

We tasted ”Isojiman Tokubetsu Junmai Omachi” which won a first prize in the ”Junmaishu” division. Nakata slowly took a sip of the ”sake” in the glass, tasted it, confirmed the taste and aroma, and said ”It has a well balanced, crisp taste.” The fruity aroma goes well with not only Japanese food, but also French and Italian cuisine. ”Sake” with acidic taste is popular, but President Teraoka said, ”There is no point in copying others. We can make a ”sake” with good aftertaste even though it has less acidity. Balance of good aroma and taste is everything.”