MANOTSURU "COUNTLESS VISIONS"
This is a Nigori sake, which means it was unfiltered and has more rice particles; this creates a cloudy sake with a distinctive sweet taste. Tropical notes of starfruit and guava hit the palate with a refreshing burst of flavor along with anise and melon flavors. A creamy and spicy finish. Shake before serving chilled. The label is inspired by the Sado Island Noh poet Zeami.
Grade: Junmai Ginjo (premium pure quality sake)
Region: Sado Island, Niigata
Nihonshu-do: -8 to -6 (sweet)
Rice & Seimaibuai: Koshitanrei 50% (50% of the rice milled away) and Koshiibuki 60%
Pairings: Pairs well with rich and well seasoned dishes. Yellowtail teriyaki, pork ribs, unagi, spicy foods, duck and beef stew. Also great with desert.
Reviews & Awards:
Beverage Tasting Institute:
90 Points & Best Buy
BevStar Gold Medal
About the Brewery
Obata Shuzo has been hand-making boutique premium sake since its founding in 1892, using pure, soft groundwater and world-famous sake rice. The kura is still owned and managed by the Obata family (Rumiko Obata, pictured on the left). The toji (master brewer) is the acclaimed Kenya Kudo. The brewery has received Gold Medals at National Sake Competition, at the International Wine Challenge, the Fine Sake Awards Japan Competition in 2012 and 2013, and the U.S. National Sake Appraisal in 2012. The brewery has been featured in Wine & Spirits, the Los Angeles Times, and Wine Spectator.
About the Region
Obata Shuzo is located on Sado Island in the Niigata prefecture of Japan. Niigata is famed for its jizake, or unique, “micro-brewed” sakes with character. Niigata is considered by many to be the best place in the world to find high quality sake. The toji in Niigata use highly polished rice and exacting filtering techniques to create a distinctive style. They are aided by the cold climate and the isolation of the mountains, as well as good regional rice and pure mountain water. (Source: The Sake Companion).
Sado Island has been in the forefront of wildlife and nature conservation. Particularly, they have concentrated their efforts on conserving the Japanese Crested Ibis (Toki in Japanese). An island that is kind to the Ibis is kind to humans as well, creating a safe atmosphere for living. Such an atmosphere yields positive results to every process of sake brewing.