Kami County, Miyagi Prefecture. Tanaka Sake Brewery Co.
Manazuru Junmai Ginjo
Purchased at the Hankyu Sake Brewer's Festival.
Stored at room temperature for six months.
Serve cold.
The color is clear and has a yellowish hue, about the same as whisky water.
The top aroma has a hint of maturity.
The mouthfeel is slightly thick, but it quickly dries up and flows smoothly.
The nose is filled with a caramel-like ripe aroma, followed by a gentle spread of sweetness and mild umami.
There is a slight sourness in the aftertaste, and a slight spiciness on the tongue.
The taste has changed a bit from when I tasted it, but it is sweet and tasty with a caramel flavor. I think this is a nice change.
Ingredients: rice (domestic), rice malt (domestic)
Rice polishing ratio:50%.
Alcohol content: 15 to 16 degrees Celsius
Manazuru and Hoya, which have become a staple for me
Is the Sendai project coming to an end?
I may be a little while longer...
The peculiar taste of Manazuru and Hoya really go well together!
Sake with a view of the snow today!
The view is also a good accompaniment to sake, isn't it?
Junmai Daiginjo with a refreshingly light flavor
The ginjo aroma is somewhat subdued for a junmai daiginjo.
Aromas of banana, melon, and pear.
On the palate, the amino acid flavor typical of Junmai Daiginjos can also be felt.
Rice: Miyamanishiki
Rice polishing ratio: 50%.
Acidity: 1.7
Amino acidity: 1.3
Alcohol content: 15 to 16 degrees Celsius
Content: 180ml (aluminum can with screw cap)
Is this the first year for Mr. Morikawa, who has announced his retirement?
Brown color with a sharp alcohol aroma.
Room temperature. There is some medicinal smell, but the umami with pungent spiciness comes through rather clearly. The spiciness gradually increases and the aftertaste is crisp and clean. As the days go by, it gradually develops a nutty aroma and a deep sense of maturity.
50℃. At 40℃, 45℃, and 60℃, there is not much difference, but the higher temperature is a little sweeter.
The color of Morikawa/Manazuru does not change much after 8 years, and it is a deliciously spicy, crisp, and easy-drinking sake for an old sake, typical of Miyagi. And after opening the bottle, the pleasant sense of maturity increases even more. The cheese is very good. I wonder what will happen to Manazuru after Morikawa retires.
Nobu Nobu Second time to Matsushima.
Last time it rained, so I wanted to come on a sunny day😊.
Whoa a little peculiar sake 🍶.
This sake and sea squirt go well together!
The bitter taste of the ascidian combined with the bitter taste of the sake gives it a nice flavor!
The view is also great 😃.
I'm being treated to luxury!
Reddish amber color. The combination of the sourness of the rice and the sweetness of the brandy gives it a large flavor. It also has a faint scent of grapes.
A limited edition from local brewery Manazuru
It is called "EXTRA DRY" and is made differently from the Aki-agari we drank last month.
Last month's sake had a very sour taste, but what about this one?
There is almost no scent of katatekko.
The mouthfeel is dry as it claims to be EXTRA DRY! The taste is very dry, with a bitter taste from the first sip! The umami that comes up slowly. The closing acidity is also moderate, resulting in a strong impression of bitterness, but this is surprisingly good.
You're good at this! Manazuru!
Please don't abuse me. Sake words without permission
〜I owe you 600 yen, but you better pay it back soon!
Thank you very much for the food and drink!
Nice to meet you chika 😁.
Fire pattern labels are Manazuru's specialty 😅But if you look closely, you can see the detailed pattern and it looks really cool 🤘.
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Manazuru
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