Description
Importer’s Notes:
ABOUT
This Yamahai uses a lactic fermentation to create extra complexity. Look for savory notes of nuts, leather andgame. The Nakagumi is the exact heart of a sake batch.Both first drippings and last pressings go elsewhere asonly the best goes into this bottle. Youll be entranced bythe salty dryness balanced by sweet vanilla namarichness and a lingering fresh umami finish. Brewed withthe oldest Kyokai yeast in use today; #6 was isolated atAramasa in Akita.
SERVING
Serve slightly cool, room temp or warm, its up to you. Trywith fatty fish both raw, cured or cooked. Oysters.Perhaps a tin of sardines tonight?
BREWERY
Founded in 1723, Iwase has some of the hardest brewingwater in Japan at 240ppm! Proximity to the beach meansthe water is high in calcium and magnesium allowing themto employ both Yamahai and Ginjo techniques in the samebatch, then age them indefinitely!
Seimaibuai 55% | Rice Yamadanishiki | SMV +4 | Alcohol 17% | Acidity 2.2%
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