Product Description
“Nobilmente” is a musical term meaning “noble” and “elegant,” chosen to represent this premium series, following the Vintage and Adagio expressions.
While terms like “ginjo” and “daiginjo” are now common, they were not widely known until recent decades. Back in 1983, when daiginjo was still relatively unknown, Isojiman Brewery pioneered its production—marking a major turning point in its history dating back to 1830.
Since then, Isojiman has been widely recognized for its daiginjo, inspiring the brewery to continually pursue greater excellence. Revisiting this spirit of gratitude, they have once again taken on the challenge of crafting a truly exceptional daiginjo.
Using premium Yamada Nishiki from the Special A district of Tojo Akitsu in Hyogo, polished to 28%, the rice is used in full for both koji and mash. The fermentation is carefully developed over approximately 50 days, then gently pressed without excess pressure to preserve purity. A small amount of pure alcohol is added just before pressing to enhance the aromatic compounds from the koji, resulting in greater fruitiness and clarity.
The result is a refined and elegant daiginjo—truly worthy of the name “Nobilmente.”
Rice: Yamada Nishiki
Rice Polishing: 28%
Alcohol Content: 16%
