Iwanoi 'Fishing Vessel' Yamahai Junmai Ginjo Nakagumi MNG (720 ml)

*Must be refrigerated

Yamahai Junmai Ginjo Nama

Seimaibuai 55%

Rice Yamadanishiki

SMV +4

Alcohol 17%

Acidity 2.2%

Amino 1.3

Yeast 6 (Aramasa)

Ideal Storage 28F-38F

ABOUT 

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!  

Tech Sheet