Rich aromas of fruits, silky texture on the palate with good acidic balance and a touch of sweetness on the finish.
Kun-shu profile sake is best served in an aromatic wine glass to highlight the fragrance. Serve this sake cold to better experience its seductive sensations.
Recommended Pairing: Lightly seasoned white fish, shrimp, crab and pasta dishes
Grade: Junmai Daiginjo – In order to be Junmai Daiginjo, the sake must be made of only rice, rice koji, water and yeast. Junmai means “pure rice”” signifying that there is no distilled alcohol added. The rice used to brew this sake must be polished at least to 50% of its original size. Junmai Daiginjo sake is almost always the more expensive option you’ll see on a sake menu.
Region: Echizen Ōno in Hokuriku region
History of Manaturu Brewery
“Founded in 1751, Manatsuru Shuzo (The Manatsuru Sake Brewery) is one of the oldest sake breweries in Echizen Ōno. Also known as “Little Kyoto” in Hokuriku region, west-central Japan, Echizen Ōno is located at the upper reaches of the Kuzuryu River, surrounded by mountains reaching over 3,000 feet high.
The verdant valley and its fertile soil produces the finest “Gohyakumangoku” rice with its crystal clear waters acclaimed as one of the best waters in Japan. The intense cold coupled with the deep snow in the winter provides the perfect environment for sake brewery as though it were ordained so by the heavenly gods.
Upholding the traditional handmade brewing techniques, our small brewery, specialized in producing luxury Ginjo-shu, prides itself as the brewer that goes beyond the traditions and pursues new experience that only the finest sake provides.