Sake specs
- Prefecture
- Niigata (新潟)
- Rice type
- Yamada Nishiki (山田錦)
- Polishing rate (semaibuai)
- 35%
- Alcohol content
- 16%
- SMV
- 0 to +3
- Acidity
- 1.0-1.2
- Amino acid level
- 0.7-0.9
Manotsuru Maho (山田錦磨35大吟醸 真野鶴・万穂) is a daiginjō made of Yamada-Nishiki rice polished down to 35%. It has won the Gold medal at National New Sake Awards 2019, the International Wine Challenge (2015), and countless other Japanese gold awards since 2001. The brewery describes its nose of great richness with a fragrance of peach, matured fruits and cotton candy. Elegant entry, mild and racy, ending in a lingering finish. It is generally recommended to drink premium daiginjō chilled, around 15 degrees and to drink it from wine glasses to feel its mellow and layered taste even more. It is a protagonist liquor that doesn't require cooking but is perfectly paired with creamy, rich dishes. This product is registered in the sake list for diplomatic missions abroad of the Ministry of Foreign Affairs.
About the brewery
- Brewery
- Obata Shuzō
- Name in Japanese
- 尾畑酒造(株)
- Address
- 449, Manoshinmachi, Sado City, Niigata 952-0318
- Phone
- 0259-553-171
- Website
-
OBATA SAKE BREWERY
www.obata-shuzo.com

Since 2009, the brewery has been devoting its efforts to produce premium sake (特定名称酒 tokutei meishō-shu) to create higher quality sake. In 2003, Obata Shuzō started to export to 15 countries, including the United States, Hong Kong, Singapore, and it is also installed in Air France's first-class and JR East "Shikishima". Manotsuru has been receiving gold medals at the National New Sake Awards for six consecutive years and the world-renowned International Wine Challenge (IWC). The Obata family crest consists of four diamonds representing the three elements crucial in sake brewing: rice, water and humans; in addition, the brewery also takes climate and nature (terroir) into account. Its motto is shihōwajō (四宝和醸) which translates to "brewing well-balanced sake by harmonising the principles of the four diamonds."