The Nakadori is the exact heart of a sake batch. Both first drippings and last pressings go elsewhere as only the best goes into this bottle. The first thing you notice are giant pineapple aromas, then you’ll be entranced by the salty dryness. That’s all balanced by sweet vanilla nama richness and a lingering fresh umami finish from the heirloom Omachi grown right there in Chiba. Daiginjo level polishing on Omachi is rare – geek out!

Serve slightly cool as an aperitif or with white fish. Also, try with a dish you’d normally top with a fruity salsa.

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!  

https://www.iwanoi.com/