Using rice grown right in town, this dry Junmai is all about the rice quality and hard water. There are layers upon layers of complexity and umami. Even though it uses a yeast typical of fruity sake, the unique ingredients make this lean more savory. It has a fresh rice grain aroma. The slightly salty minerality is accented by a slightly thick-boned flavor that spreads out in a well-balanced manner. The sharp finish is clean, with only a beautiful lingering aftertaste of rice and ocean.

Serve just below or above room temperature with yakitori, tempera, brothy soups, mushrooms.

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 from oyster shells allowing them to employ both Yamahai/Kimoto and Ginjo techniques in the same batch, at cold temps, then age them indefinitely!  

https://www.iwanoi.com/