Junmai sake
Slightly dry, slightly strong aroma (flowery), slightly strong attack, not thick, light and smooth, short umami aftertaste, light bitterness, somewhat simple, more refreshing than expected, mellow sake but more like a refreshing sake
Manjusen Junmai Daiginjo
Rating 4.5
Rice used: Yamadanishiki, Alcohol: 16%, Rice polishing ratio: 50
Made with grain-selected Yamadanishiki grown under contract in Yachiyo-ku, Taka-machi, the birthplace of Yamadanishiki. Limited edition of 5,532 bottles. Gentle aroma and mild taste. Well-balanced with a ginjo aroma, moderate sweetness, and good acidity, with a clean, dry finish. A perfect food sake.
When heated, it is easy to drink with a touch of mild, citrusy flavor.
I'm just a part-timer!
I'm just a temp and have been working since April.
My predecessor quit after 2 people snapped and quit every 2 months. Because of this, the general manager took care of me and held a sake drinking party at the company's izakaya 🤣I'm totally stress free 😅I'd rather be stressed out about what made you all quit ⁉️ I'm insensitive? 🤣
He went out of his way to buy me some fine wine on his business trip and brought some whiskey...it was a great drinking party 🙏.
Manjusen, of course it's delicious 😋It's great with sashimi, fried oysters...any of them. I also brought home some Koshi as a souvenir.
It's been 13 days since I opened the package. The taste has hardly deteriorated at all. The balance between the full flavor and acidity is pleasant. In my experience, this has become one of the 9 brands with almost no deterioration in taste. A university student from Kumamoto studied sake brewing. He was inspired to make sake using the local "Kumamoto yeast". I am also grateful to "Manjusen" for recognizing this. We hope that he will become a young man who will lead the sake industry in the future. I enjoy it with okra from my vegetable garden. Even more delicious! 😊.
Manjusen Tokusen Daiginjo
Rating 4.4-4.5
Rice: Yamadanishiki, Gohyakumangoku, Polishing ratio: 50%, Alcohol content: 16
This is a confident work of "Mansyuusen" made with the best brewing techniques and spirit. The elegant and gentle aroma spreads with a delicious flavor, and the aftertaste is refreshingly sharp.
Manjusen has been refined under the motto "Mimi ga Mashin" (Seeking for the best taste), and it blends well with natural ingredients such as seafood from Toyama Bay and mountain vegetables that are filled with the spirit of the mountains.
It blends well with and further enhances natural ingredients such as seafood from Toyama Bay and wild vegetables that are filled with the spirit of the mountains. The initial aroma is elegant, with a slight melon flavor. Convergence is clean and dry. After a few hours, it becomes smooth.
I have drunk Toyama City's Manjusen several times, but this is the first time I have had the standard type.
It is simple and delicious, with a gentle sweetness of rice that comes in quickly. The finish is just dry enough to drink as many cups as you like.
It is not flashy, but it is a high quality sake that goes well with both Japanese and Western food.
I often see this in my hometown, but this is the first time I've seen it dull.
Served cold.
Full of rice flavor.
The bitterness is also good, and it is a powerful and tasty sake.
It gives a different impression from the previous Mansyuusen.
The quality of the sake is very similar to that of the Soukan and Shinsen sake that I drank before.
