Manotsuru Junmai Daiginjo Sado Yamadanishiki

Manotsuru Junmai Daiginjo Sado Yamadanishiki
Manotsuru Junmai Daiginjo Sado Yamadanishiki

Manotsuru Junmai Daiginjo Sado Yamadanishiki

1 review
Regular price $108.00
/

Made using Yamadanishiki rice grown in Sado Island. It is graceful and elegant, the nose is the bouquet of roses , orange blossom and apple. Complex sweet spice notes towards the finish.

Yamadanishiki is hard to grow up north in Japan, however, they manage to grow a small batch in Sado Island just starting a few years ago. The small batch of rice is why there is so little of this award winning sake.

Grade Junmai Daiginjo
Polishing Ratio 35%
Rice Type Yamadanishiki
Alcohol 16.5%
Prefecture Niigata
Brewery Obata Shuzo
  • Fine Sake Awards 2021 - Gold
  • IWC Sake 2019 - Gold
  • Kura Master 2019 - Gold
ml
  • In stock, ready to ship
  • Inventory on the way
Tax included.

Free shipping on all orders above $200! $10 delivery flat fee for orders below $200.

Read more

Customer Reviews

Customer Reviews
5.0 Based on 1 Reviews
5 ★
100% 
1
4 ★
0% 
0
3 ★
0% 
0
2 ★
0% 
0
1 ★
0% 
0
Write a Review

Thank you for submitting a review!

Your input is very much appreciated. Share it with your friends so they can enjoy it too!

Filter Reviews:
D
12/29/2021
drunkard_sailor
Singapore Singapore
I recommend this product

The Ginjo-ka was more apparent on the 2nd day

Appearance: Clear, pale, lemon-green appearance with watery legs. Nose: Sake has clean nose, medium (+) aroma intensity with notes of wood shavings, Ginjo (apple, pear, rose), fruity/floral (pear skin), spices (white pepper), and cereal/grain (steamed rice). Palate: Sake is off-dry, with medium (+) umami and acidity, medium level of perceived alcohol, medium body with velvety texture, and medium (+) flavour intensity with notes of wood shavings, Ginjo (apple, pear, rose), fruity/floral (pear skin), spices (white pepper), and cereal/grain (steamed rice). Sake has a dry and medium (+) finish length with bitterness of pear skin and hints of steamed rice and some spiciness of white pepper. Remarks: The Ginjo-ka was more apparent on the 2nd day, with pear notes becoming more prominent.

Recently viewed