ISOJIMAN Junmai Daiginjo 'Largo' / 磯自慢 純米大吟醸 Largoラルゴ
Isojiman proudly presents a new release!
"Largo" is a tempo marking in music notation, meaning "broadly, slowly" in Italian. It is a crucial keyword written to convey the composer's intentions more accurately. Please enjoy the harmony of "Largo," crafted with love and passion by Team Isojiman, which embodies a broad and gentle tenderness.
The gentle fragrance reminiscent of white peaches and musk melons blends harmoniously, offering a deep and rich flavor.
DATA
Rice：Yamadanishiki produced in Tojo, Hyogo Prefecture
Rice milling : 37%
ABV：16.1% Limited item
TYPE
Aroma : Elegant
Taste：Ｍedium bodied
Serving temperature：Chilled
Isojiman Shuzo
Established in 1830. Located in Yaizu, one of the largest fishing ports in the entire country and a locus for shellfish, tuna and some of the best fresh seafood in Japan, Isojiman makes sake with a strong sense of place, meant to both pair with and evoke the bounty of the ocean. Their well water flows from Japan’s highest mountain range the Southern Alps, and they exclusively use an in-house proprietary yeast which produces the delicate aromas and definitive saline finish that defines all Isojiman sake.
They were one of the first breweries to directly source the highest quality sake rice from around the country, forming relationships that guarantee they will receive the best starting ingredients even to today. At a time when few breweries were actively pursuing high quality premium sake they abandoned using all unnecessary additives even in inexpensive local brands and invested the time and effort in the radical change to change the entire brewery, lining the walls with stainless steel to control quality, refrigerating every room in the brewery down to the bottling line to ensure consistency, and redesigning the entire process around the motion of workers to allow them to concentrate on making fine sake instead of avoiding heavy equipment and steam. They even take significantly more time growing all of their koji infused rice, taking up to 70 hours for their Junmai Daiginjo, while many brewery spend 48 hours on their most premium Daiginjo.