Isojiman Junmai Ginjo is a sake made by Isojiman Shuzō in Yaizu, Shizuoka Prefecture, Japan. It belongs to the junmai ginjō category and reflects the brewery’s long-standing focus on sake that pairs well with food.

It is made with Yamada Nishiki rice from the Tōjō area of Hyōgo Prefecture, rice kōji, and underground water from the Ōi River. For this release, the rice is polished so that 50% of the grain remains for the kōji and fermentation starter, and 55% for the remaining rice. The brewery uses its own yeast strain and ferments the sake slowly at a low temperature. As a junmai sake, it contains no added distilled alcohol.

It has a delicate fruity aroma, a gentle rice flavor, and a clean, slightly dry finish. Serve it chilled, at around 10–15 °C, with sashimi, white fish, or other light seafood dishes.