Iwanoi “Pearl Diver” Omachi Junmai Ginjo Nama
ABOUT The Nakadori 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 ...
The Nakadori 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 from the heirloom Omachi grown right there in Chiba. Daiginjo level polishing on Omachi is rare then we pair that with a nicely dry +6 SMV and a fruity ester producing yeast for a very unique sake.
Serve slightly cool. Great with Paella, clam pasta or any other cooked shellfish dishes.
Founded in 1723, Iwase has some of the hardest brewing water in Japan at 240! 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!
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