Isojiman Nakadori 33 Grazioso Junmai Daiginjo

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Orders are typically shipped within 2 business days after we receive your order. Orders received close to the weekend may ship the following Monday. Alcohol delivery requires an adult signature (21+) and is available only in eligible U.S. states. View shipping policy.

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Tasting Notes

The pinnacle expression of Isojiman’s Junmai Daiginjo craftsmanship. Made exclusively from Grade A Yamada Nishiki from Hyogo Prefecture, and polished to an extraordinary 33%, this Nakadori release represents the most refined portion of the press.

Aromatically elegant and composed, it opens with delicate herbal tones layered over tropical fruit nuances. On the palate, the texture is seamless and finely structured, revealing depth without heaviness. Isojiman’s proprietary yeast, traditionally propagated on local seaweed, contributes a subtle saline character that enhances precision and length. The finish is clean, poised, and mineral-tinged, making it exceptionally compelling alongside refined seafood.

Specifications

Region: Shizuoka, Japan
Class: Junmai Daiginjo (Nakadori)
Rice: Grade A Yamada Nishiki from Hyogo
Rice Polishing Ratio: 33%
Yeast: Isojiman Proprietary House Yeast
Water: Medium-soft well water from Mount Aino
Sake Meter Value (SMV): +4
Acidity: 1.3
ABV: 15–16%
Size: 720ml

Overview

“Nakadori” refers to the most elegant middle cut of the pressing run, selected for purity and balance. For Grazioso, the koji is developed over an extended 70-hour process, significantly longer than standard production, enhancing depth and structural finesse.

Pressed using a traditional wooden fune box press and bottled from only the finest portion, this release represents Isojiman’s most labor-intensive and expressive offering. The combination of extreme polishing, meticulous fermentation, and saline precision makes Grazioso one of the most seafood-oriented and technically articulate Junmai Daiginjo in the Isojiman portfolio.