Sake specs
- Prefecture
- Niigata (新潟)
- Rice type
- Gohyakumangoku (五百万石)
- Polishing rate (semaibuai)
- 50%
- Alcohol content
- 15%
- SMV
- +4 ~ +5
- Acidity
- 1.1~1.3
- Amino acid level
- 0.8~1.0
The brewery describes the Manotsuru Daiginjō (真野鶴 大吟醸) as a gorgeous, fresh and light daiginjō with a hint of Niigata's "tanrei dryness"; light, refreshing, and "popular with women who don't usually drink sake".
Manotsuru Daiginjō has a fruity aroma, a light and refreshing taste, and a mild finish. It is made of Niigata's gohyakumangoku rice and has the typically light and dry taste of Niigata sake. It has a refreshing apple aroma and a light mouthfeel, and it is recommended to serve it slightly chilled with appetisers. If chilled too much, the aroma will be lost. It is best served in a thin bowl or a white wine glass.


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."