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Description
Gohyakumangoku, a variety valued for producing clean and light-textured sake, is milled for this Tottori junmai ginjo and brewed with the ultra-soft snowmelt water of the Oku-Daisen beech forest. The 1877-founded brewery continues small-batch hand-crafted production.
Specifications
CategoryJunmai Ginjo
RegionTottori
BreweryOoiwa Shuzo Honten Co.,Ltd
BrandIwaizumi
RiceGohyakumangoku
SMV+4
Acidity1.6
ABV15.5%
Polish Ratio55%
Flavor Profile
Subtle
Aromatic
Light
Full
Sweet
Dry
Low acid
High acid
Aroma and body are estimated from the category and polishing ratio. SMV and acidity are published values.
From the brewery
日南町産の酒造好適米「五百万石」をおしげもなく使用し、低温で長期間かけて大切に醸造しました。そのふくよかな香りと、コクのある味わいをご堪能下さい。Original text from the brewery, in Japanese.
Sake TypeWhat is Junmai Ginjo?
Fruity and clean — the perfect entry point into premium sake.
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Ooiwa Shuzo Honten Co.,Ltd
Tottori
The first Oiwa family, Taro Oiwabo, launched a brewery in this area in 1907. Under the conditions blessed with abundant nature, using clean water from Oku -Oyama (around 800m above sea level) and good quality Tottori prefecture rice from the Okuyama, and smiles of the drinker with old -fashioned manufacturing methods. While imagining, we continue to make a special sake brewing.
Est.1877
BrandShuuhou Iwaizumi
Address1872 Eo Eo Eo Kofu Hino Tottori
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Food type guide
Derived from this sake’s published spec (SMV and acidity).🥇
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7
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★★★★★
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8
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★★★★★
Versatile profile adapts to diverse flavors