Sour and refreshing. It has almost none of the heaviness that is typical of junmai sake. I drank it for dinner, but I think it is better to drink it in the evening.
The aroma contains a hint of sweetness like banana.
It is light in the mouth, but the sweetness gradually spreads and a slight sense of maturity emerges later.
Manazuru Hyoketsu Junmai-shu.
Aged for 6 months in the store. It has a pleasant rice aroma.
The color is a little light and brownish, and the mouthfeel is smooth with a soft thickness.
It has a gentle, subtle sweetness with a deep umami flavor, followed by a moderate acidity and a sense of maturity.
It has a nice sharpness, and the bitterness of the acidity is pleasantly bitter.
It also has a powerful taste.
Now it's time to go on a business trip! 🇹🇼
I'll be drinking Fukui sake since I'll be staying over the night before!
Sake from Echizen-Ono
It smells like it's going to have a very aromatic aroma, but I can't tell because it's a plastic cup 🥲.
It has a very refreshing sweet and sour taste! It's quite refreshing, sweet and sour.
I'm also curious about the full specs! This would be suitable for a glass 🥲.
Well, but it can be served at cold to chilled temperatures without any unpleasant taste, so I think the Sandesi is also a ____!
Hi Termat ☀☀☀.
Pre-business trip rides are the most fun ones 🥰.
This "Manazuru" is easy to find and quite tasty, so it comes in handy when you're riding the train ✨.
Hi Jaive, Hi 🌞! Fukui station is a treasure trove of sandesi, thank goodness! You can even choose the Hakudakesen black iron 😳I would have gone with Nanadesi if I didn't have a presentation tomorrow 🤣.
This is the brand name we received. It was the first time for me to drink or hear about this sake brewery. It is a junmai daiginjo, but I thought it was good as a food sake. It is an easy-drinking sake.
This sake is made by Manazuru Sake Brewery in Ono City, Fukui Prefecture. It is a jun-dai made with sake rice "Sakahomare" developed by Fukui Prefecture and Fukui's original yeast "FZ-802".
In the mouth, the sweetness and umami from the acidity come through well.
We served it with small sardines, but it goes well with salty food as well and leaves a nice lingering taste in the mouth after the meal.