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 producing 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, and Singapore, and it is also installed in Air France's first-class and JR East "Shikishima". Manotsuru has received 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; the brewery also considers climate and nature (terroir). Its motto is shihōwajō (四宝和醸) which translates to "brewing well-balanced sake by harmonising the principles of the four diamonds."