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Junmai Daiginjo Sake, 'Nakadori 35', Isojiman

  • The pinnacle of sake making from this legendary producer
  • Uses special in-house yeast propagated on seaweed to add a salinity
  • Notes of herbs and tropical fruit with a saline finish
  • A stunning pairing with a variety of seafood
  • AAA rated Yamada Nishiki rice from the the Akitsu region of Tojo in Hyogo Prefecture, milled to 35%

The most labor intensive and expressive offering from Isojiman. Made exclusively from AAA rated Yamada Nishiki grown in the Akitsu region of Tojo, considered the greatest premium sake rice in the world. It is then carefully milled down to just 35% remaing. The koji used in the Nakadori is slowly developed for 70 hours, far longer than the standard 40 hours for conventional sake. During fermentation Isojiman uses their in-house proprietary yeast, propagated on local seaweed which imparts a definitive saline quality to the finish. Pressing is carefully done in a traditional fune wooden box press, and only the very finest part of the pressing run, the nakadori, is used.

The result is a gorgeous texture laced with notes of herbs and tropical fruit balanced by a finish that evokes a splash of seawater on rocks. This is a masterpiece of brewing and one of the greatest seafood pairing sake ever made.

Shizuoka Prefecture
Yamada Nishiki Rice