MANOTSURU "YOSOSAKU" DAIGINJO
This Daiginjo is a rich, full-flavored sake with hints of tropical fruits and a sikly mouthfeel with excellent acidity. Best served chilled to enjoy the elegance. It goes well with a wide range of foods, including light meat. This sake was named in honor of our brewery's founder, Yososaku Obata, who founded the brewery in 1892.

Grade: Daiginjo (ultra-premium sake)
Region: Sado Island, Niigata
Nihonshu-do: +4 to +6 (dry)
Seimaibuai: 40% (60% of the rice milled away)
Rice: Yamada - Nishiki
Yeast: k1801
Acidity: 1.1

Reviews & Awards:
Wilfred Wong:
98 Points

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 (brewery) is still owned and managed by the Obata family. The toji (master brewer) is the acclaimed Kenya Kudo. The kura received Gold Medals at the National Sake Competition in 2001, 2002, 2003, 2004, 2005, 2006 and 2008, and received a Gold Medal at the International Wine Challenge in 2007.
The Obata family crest is Four Diamonds. These represent the three elements that are commonly held to be crucial in sake brewing: "Rice," "Water" and "Humans" (Brewers). In addition to the aforementioned three, the brewery takes into account the importance of "Climate and Nature" (Terroir). Their motto is to brew sake where the "four treasures" may work harmoniously to produce a well balanced product.

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.

 

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