MANZAIRAKU JUNMAI DAIGINJO

Manzairaku_Hakusan-2.png

This premium Junmai Daiginjo uses the best kind of Yamada Nishiki rice (Toku A-A) and combines it with Manzairaku's own proprietary yeast, making this sake smooth and floral, while also refreshing.

Sake Brewery Manzairaku, Hakusan City in Ishikawa Prefecture

Dryness  SMV +2 Acidity 1.3

Recommended temperature  Best served chilled.

Recommended dishes  sashimi, sushi, raw bar

Grade  Junmai Daiginjo, 50% rice polish ratio (seimaibuai)

Alcohol  15%

Rice  Yamada Nishiki (large grain rice with less protein, which gives a pure mild flavor, while at the same time it’s very fresh and crisp).  The Yamada Nishiki Manzairaku uses is from Hyogo Prefecture (Miki City), known as one of the best areas for Yamada Nishiki production

Yeast  M301

Water  Tedorigawa water

MANZAIRAKU JUNMAI GINJO

This sake uses one of the best types of rice, the specially grown Yamada Nishiki, which gives Manzairaku Junmai Ginjo a pure mild flavor, and at the same time it is very fresh and crisp.  It’s mild and deep flavor spreads out slowly in your mouth and gently calms down on your tongue.

Sake Brewery Manzairaku, Hakusan City in Ishikawa Prefecture

Dryness  SMV +4 Acidity 1.3

Recommended temperature  Best served chilled.  Also enjoyable at room temperature

Recommended dishes  Good for both Western and Japanese foods, especially seafood, tempura and sushi

Grade  Junmai Ginjo, 60% rice polish ratio (seimaibuai)

Alcohol  15%

Rice  Yamada Nishiki (large grain rice with less protein, which gives a pure mild flavor, while at the same time it’s very fresh and crisp).  The Yamada Nishiki Manzairaku uses is from Hyogo Prefecture (Miki City), known as one of the best areas for Yamada Nishiki production

Yeast  M301

Water  Tedorigawa water

MANZAIRAKU YAMAHAI JUNMAI

MANZAIRAKU YAMAHAI JUNMAI

This sake has good body and an umami flavor of sake rice (sakamai) that reminds you of very traditional Japanese local sake (jizake)

One of Hakusan Kikusake – water from the Hakusan Mountain is used.  The Japanese government approved Hakusan City as the very first preferred area to produce sake

Sake Brewery  Manzairaku, Hakusan City in Ishikawa Prefecture

Dryness  SMV +8 Acidity 1.8

Recommended temperature  Best served warm.  Also enjoyable chilled or at room temperature

Recommended dishes  duck, yakitori, sukiyaki, hot pot, sushi

Grade  Yamahai Junmai, 68% rice polish ratio (seimaibuai)

Alcohol  16%

Rice  Gohyakumangoku

Yeast  K702

Water  Tedorigawa water

Prize  International Wine Challenge 2010 Sake Section, Silver Medal

 

MANZAIRAKU JUNMAI

This sake is simple, mellow and doesn’t kill food’s flavor.  Its sourness, bitterness and mildness are well balanced.  The aftertaste is clean and dry.  Flavors are wooden, like cypress.

One of Hakusan Kikusake  water from the Hakusan Mountain is used.  The Japanese government approved Hakusan City as the most preferred area to produce sake.

Sake Brewery  Manzairaku, Hakusan City in Ishikawa Prefecture

Dryness  SMV +6 Acidity 1.8

Recommended temperature  Best served at room temperature.  Also enjoyable chilled or warm

Recommended dishes  beef, grilled fish, Japanese food with a lot of dashi flavor (oden, kakuni, boiled foods in general)

Grade  Junmai, 68% rice polish ratio (seimaibuai)

Alcohol  16%

Rice  Hokuriku No. 12 rice is used, which is very limited and Manzairaku cultivates it on their own

Yeast  K6 & K601

Water  Tedorigawa water

Prize  International Wine Challenge 2010 Sake Section, Bronze medal

MANZAIRAKU HONJOZO

This is the most popular sake from Manzairaku.  Manzairaku Honjozo is best for casual drinking as a daily sake.  Its texture is smooth and easy to drink.  Honjozo is considered a little light, not that sweet, and refreshing.

Sake Brewery  Manzairaku, Hakusan City in Ishikawa Prefecture

Dryness  SMV +3 Acidity 1.4

Recommended temperature  Best served warm.  Also enjoyable chilled or at room temperature (when heated, it is sharp/fresh, but chilled is more mild)

Recommended dishes  seasonable sashimi and sushi, especially white fish, or grilled squid, oden, and tofu dishes

Grade  Honjozo, 70% rice polish ratio (seimaibuai)

Alcohol  15%

Rice  Hokuriku No. 12 (very limited and Manzairaku cultivates it on their own) and Gohyakumangoku

Yeast  M2

Water  Tedorigawa water

Prize  Slow Food Japan Sake Award 2012 GOLD Medal

 

KAGATSURU JUNMAI GINJO

Kagatsuru_Junmai_Ginjo.png

Kagatsuru's brewery dates back to the 16th century when it began making sake for the leading general of the Kaga region, Maeda Toshiie.  With well over 400 years of sake making experience, we now have this Junmai Ginjo, which offers a great balance of umami and the flavor of sake rice.

 

Sake Brewery Yachiya Shuzo, Kanazawa City in Ishikawa Prefecture

Dryness  SMV +3 Acidity 1.5

Recommended temperature  Best served chilled.  Also enjoyable at room temperature

Recommended dishes  White fish sashimi, clams, oysters, sushi, shabu shabu

Grade  Junmai Ginjo, 55% rice polish ratio (seimaibuai)

Alcohol  15.5%

Rice  Gohyakumangoku

Yeast  K14 (Kanazawa Kobo)

Water  Iouzen Nansui

 

KAGATSURU UMESHU

Kagatsuru_Umeshu-2.png

With well over 400 years of sake making experience, and the use of locally farmed plums, we now have this Umeshu, which offers a great balance of refreshing flavor, sourness of plum and the umami of rice.

This umeshu is made by combining sake from the Kagatsuru brewery with local plums.  The sake itself is made using the famous Gohyaku Mangoku rice that has been milled down to a 60% polish ratio.

Recommended temperature  Enjoyable chilled, on the rocks or as a cocktail base

Alcohol  11%

Yeast  K701

 

UNO SHUZO JUNMAI DAIGINJO 'KIKO'

Uno_Shuzo_Kiko.png

Since 1620, Uno Shuzo has been making sake in Fukui Prefecture, which is known for its sake production.  The Uno brewery focuses on using the premium Yamada Nishiki rice for its high water absorption rate and large starchy core, which gives this Junmai Daiginjo its floral, yet dry profile.  This sake is a great accompaniment to food.

Sake Brewery Uno Shuzo, Uno City in Fukui Prefecture

Dryness  SMV +4 Acidity 1.4

Recommended temperature  Best served chilled.  Also enjoyable at room temperature

Recommended dishes  sushi, steak, or other meat fare

Grade  Junmai Daiginjo, 50% rice polish ratio (seimaibuai)

Alcohol  15%

Rice  Yamada Nishiki

Yeast   K1401 (Kanazawa Kobo)

Water  Hakusan

 

UNO SHUZO GENSHU DAIGINJO 'KAORI'

Uno_Shuzo_Kaori.png

Since 1620, Uno Shuzo has been making sake in Fukui Prefecture, which is known for its sake production.  The Uno brewery focuses on using the premium Yamada Nishiki rice for its high water absorption rate and large starchy core, which gives this Genshu Daiginjo its well rounded floral and dry refreshing flavor.  This sake is easy to drink by itself and also pairs well with food.

Sake Brewery Uno Shuzo, Uno City in Fukui Prefecture

Dryness  SMV +3 Acidity 1.3

Recommended temperature  Best served chilled.  Also enjoyable at room temperature

Recommended dishes  sashimi, beef carpaccio, pasta

Grade  Genshu Daiginjo, 40% rice polish ratio (seimaibuai)

Alcohol  18%

Rice  Yamada Nishiki

Yeast  K1801

Water  Hakusan