Junmai Daiginjo Sake 'Nakadori 33 - Grazioso' Isojiman

• The pinnacle of sake making from a legendary sake maker • Uses special in-house yeast propagated on seaweed to add salinity, a beautiful match for seafood of all kinds. • Notes of herbs and tropical fruit with a saline finish • AAA rated Yamada Nishiki rice from the the Akitsu region of Tojo in Hyogo Prefecture, milled to 33% Rice: Grade A Yamada Nishiki from Hyogo milled to 33% • Yeast: Isojiman House Yeast • Water: Medium soft well water from Mount Aino • Sake Meter Value: +4 • Acidity: 1.3 • ABV: 15-16% 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 33% remaing. The koji used in Grazioso 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. A masterpiece of brewing and one of the greatest seafood pairing sake ever made.