Iwanoi Fishing Vessel Yamahai Junmai Ginjo Sake - NV (720ml)

Importer's Notes:

ABOUT
This Yamahai uses a lactic fermentation to create extra complexity. Look for savory notes of nuts, leather and game. The Nakagumi is the exact heart of a sake batch. Both first drippings and last pressings go elsewhere as only the best goes into this bottle. You’ll be entranced by the salty dryness balanced by sweet vanilla nama richness and a lingering fresh umami finish. Brewed with the oldest Kyokai yeast in use today; #6 was isolated at Aramasa in Akita.

SERVING
Serve slightly cool, room temp or warm, it’s up to you. Try with fatty fish both raw, cured or cooked. Oysters. Perhaps a tin of sardines tonight?

BREWERY
Founded in 1723, Iwase has some of the hardest brewing water in Japan at 240ppm! Proximity to the beach means the water is high in calcium and magnesium allowing them to employ both Yamahai and Ginjo techniques in the same batch, then age them indefinitely! 

Seimaibuai 55% | Rice Yamadanishiki | SMV +4 | Alcohol 17% | Acidity 2.2%