Isojiman Nakadori 33 Grazioso Junmai Daiginjo

Made exclusively from Grade A Yamada Nishiki grown in Hyogo and polished to 33 percent, this nakadori release is drawn from the most refined portion of the press. It opens with delicate herbal tones layered over tropical fruit, and a proprietary yeast traditionally propagated on local seaweed lends a subtle saline character to a seamless, finely structured palate that finishes clean, poised, and mineral tinged.