Ingredients Rice (domestic), Rice malt (domestic)
Rice polishing ratio 58
Alcohol content 16%.
This is a typical Toyama sake with a pungent, bitter taste. It is somewhat difficult to drink unless it is allowed to mellow out over time after opening the bottle.
Sweetness 2, acidity 2, spiciness 3, bitterness 3
Ginjo aroma 0.5
Tm
It's been a long time since I've had a Mansyuusen!
This is my sister-in-law's local sake, and I hadn't had it since I was in Toyama!
The comment at the store said that it was soft on the palate with the umami of Yamadanishiki, but had a clean aftertaste (I think lol).
It's actually very easy to drink! It's so delicious 😭The mouthfeel is soft just like the store commented! It's not as refreshing as it sounds, but it's easy to drink anyway, and I'm sure I'll be repeating this drink!
I have compared 10 different kinds of sake.
Junmai Daiginjos made with wine barrels and yeast really feel like wine.
Especially the R2 in the photo has a delicious acidity like white wine, and it seems to go well with food.
I have a bottle of R2 at home that I haven't opened yet, but I drank it at Sahseki's first and it is delicious.
Link 8 is also good, with a hint of sweetness and a refreshing taste.
The usual liquor store still had Link 8 on sale, so I decided to buy it before it ran out.
To be honest, I was a little disappointed.
A bottle of Manjusen is over 4,000 yen for a #4 bottle, and it is different from low-priced products.
It has a different taste from Haneya and Katsuma.
Sake with a hint of carbonation and just the right balance of sweet and savory! It is slightly carbonated and has just the right balance of sweetness and umami!