Grand Cru Selections

Manzairaku Current Releases

JUNMAI GINJO

Dryness SMV +4 Acidity 1.3
Grade Junmai Ginjo, 60% rice polish ratio
Alcohol 15%
Rice Yamada Nishiki from the Hyogo Prefecture (Miki City). Yamada Nishiki is a large grain rice with lower levels protein. It gives a pure mild flavor, while at the same time remaining very fresh and crisp. 
Water Tedorigawa wate

YAMAHAI JUNMAI

Dryness SMV +8 Acidity 1.8
Grade Yamahai Junmai, 68% rice polish ratio
Alcohol 16%
Rice Gohyaku Mangoku
Water Tedorigawa wate

"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.

JUNMAI


Dryness SMV +6 Acidity 1.8
Recommended temperature Best served at room temperature. Also enjoyable chilled or warm
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 wate

Manzairaku brews this sake using Hokuriku No.12 rice, making it the only brewery in Japan using 100% Hokuriku No. 12 for production. This rice was about to become extinct when Manzairaku's 13th generation owner decided to cultivate it on his own.

Honjozo

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)
Grade Honjozo, 70% rice polish ratio (seimaibuai)
Alcohol 15%
Rice Hokuriku No. 12 and Gohyaku Mangoku
Water Tedorigawa wate

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.