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真鶴Manazuru
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A chart created from flavor analysis of user comments.
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Manazuru
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MiinokotobukiSimilar Characteristics
Timeline
Manazuruextra dry
キム 大翔
I don't remember, but I think it was delicious.
Japanese>English
Manazuru超辛口エキストラドライ
のぶのぶ
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?
Japanese>English
we015010
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)
Japanese>English
Ming Xun Tay
Ocean - Tokubetsu Junkai-shu
Crisp, with medium acidity. A little savoury and quite alcoholic. Very pleasant funk On the nose
Manazuru慶酒 しぼりたて生原酒 2016BY
Kab
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.
Japanese>English
のぶのぶ
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!
Japanese>English
Sallykisha
Delish
竹
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.
Japanese>English
ラル大佐
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!
Japanese>English
chika
What a 😍🍶✨✨!
Awesome jacket😍👍
Cool 😍.
I feel like flying away🚀🚀🚀🚀🚀🚀🚀.
Japanese>English
ラル大佐
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 🤘.
Japanese>English
yu yu
Manazuru Junmai Daiginjo Light
Rice：Miyamanishiki produced in Miyagi
Rice polishing ratio: 50
Alcohol percentage: 13-14%.
Sake meter: -9.5
Acidity: 1.6
Amino acidity: 1.0
Yeast: Miyagi yeast
100% Miyamanishiki rice is used for sake brewing,
The sake is carefully brewed using 100% Miyamanishiki rice, polished to 50%.
It has an elegant ginjo aroma, a soft sweetness in the mouth, and a refreshing acidity that flows smoothly.
The aroma is elegant and fragrant, and when you take a sip, the soft sweetness and refreshing acidity flow smoothly through your mouth.
By keeping the alcohol content in the 13% range
The light and clean taste is achieved by keeping the alcohol content in the 13% range.
This Daiginjo is characterized by its soft and gentle light taste.
It is easy to drink with a sweet taste and is recommended for those who do not usually drink sake.
Excerpts from various parts of the website⬆⬆.
I let this one sit for a while too🙏💦.
Following the label description, it is a wine glass...not a
It's a champagne glass 🥂 🥂 ͛ a gift from a friend 🎁.
Silver aluminum sealed, atmospheric 🍾✴︎ .
Photo 📷 before opening the bottle.
The label is pretty 🩷crane🐦.
I bought it because of the negative sake degree,
It's not sweet. Maybe.
It has a sharpness. It's refreshing.
Hmm? But when I drank it slowly, the temperature changed,
It might be sweet somehow.
I feel like wine 🍷🎶 with my usual 🌿 pepper and 🧀 cheese.
Japanese>English
bap
Purchased at a tasting at a liquor store near my parents' home
Made with Miyamanishiki from Miyagi Prefecture and Yeast No. 701
Sake meter value +15
Clear, slightly bananas aroma and alcohol aroma
Refreshing and smooth mouthfeel
Tasteful mid-palate with a touch of astringency and acidity
Dry finish brings out the sweetness of meat and fat
Sold out over a kiritanpo hot pot with family
Isn't this the true desire of a food sake?
Japanese>English
Manazuru純米酒 山廃仕込み
くるま麩
Purchased at Hankyu Sake Brewery Festival
It was cold and rainy, so I felt like heating up some sake.
Junmai sake with a hint of sweetness from the rice.
First, at room temperature
The aroma is a little matured.
Sourness and complex graininess at first,
After that, the sweetness comes in softly.
The second half is crisp and dry.
The taste is very satisfying!
Then warmed to lukewarm.
The sweetness is enhanced by the mouthfeel, making it easy to drink.
It warms you up from the inside and gives you that mellow feeling that you are looking for right now!
I usually drink it chilled, but it's also good to drink it warm and let it roll around on your tongue.
but it's also good to warm it up and roll it around on the tongue.
Japanese>English