Grand Cru Selections

Manzairaku Current Releases

MANZAIRAKU current releases

 

JUNMAI DAIGINJO

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.

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

Water:  Tedorigawa water

 

JUNMAI GINJO

This sake uses one of the best types of rice, 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.

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

Water: Tedorigawa water

 

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). 

"Yamahai" refers to the way in which the sake is brewed.  It takes twice as long to produce a sake in the Yamahai style because lactic acid is not added. 90% of sake produced today is a modern style that has lactic acid added to it. Brewing a Yamahai sake yields a distinct flavor profile with a delicious earthy dimension.

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

Water: Tedorigawa water

 

JUNMAI

This sake is simple, mellow and doesn’t compete with food.  Its sourness, bitterness and mildness are well balanced.  The aftertaste is clean and dry. 

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

Water: Tedorigawa water

 

Honjozo

This is Manzairaku's most popular sake. It's the kind of sake that is versatile enough to open on a school night. A small amount of distilled alcohol is added to help round out the flavor  of the sake, this is considered an important skill for a brewmaster to have.

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

Water:  Tedorigawa water