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The sake is made with Calrose rice milled to 70% and then aged in Bourbon Barrels until they make harmony in feeling and flavor
As the fluid warms look for some vanilla tones to surface
pancakes and syrup
it’s that glorious word “drinkable
and sweet rice flavors that drink very juicy and fruity
Isojiman Junmai Daiginjo "Nakadori 33" Size:720ml The sake is made withFrom the importer Skurnik: 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 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
