Manotsuru "Four Diamonds"
Description: This great "feeling" Daiginjo has a fascinating floral nose filled with peach, green apple, honeydew, mint and mineral elements. Yes! It's that simple. A sake that feels as great as it drinks. Smooth, soft and juicy - not sweet - that moves dry and balanced. Look for peach and honeydew flavors on a round and bright fluid that "pops" in a larger vessel. The perfect "handshake" brew that greets palate and round thick flavor in a grip of balance and solid respect. A supreme gifting brew that never misses as it has hints of fruit but drinks dry and smooth. Sake professionals take note of the 1.1 acidity and the 0.8 amino acid level of this premium brew made with Gohyakumangoku brewing rice.
One word to describe this sake brew: Round
Food Pairings: Grilled Fish, Light Pasta, Shellfish, Fruit Salad, Fruit (Parfaits, Pies)
Taste profile: WINE: Pinot Noir/Chardonnay; BEER: Fruity ales
Brewery: Obata Shuzo
Sake Type: Daiginjo
Bottle Size: 720ml
Founded by: Obata Family in 1892
Toji (Master Brewer): Kenya Kudo. Kudo-san has been making sake for 14 years and has been a sake master for 8 years. One of the youngest toji in Japan.
Ingredients: Ricetype: Gohyakumangoku; Water: On-site well water. Underground water from Ko-sado Mountains. Soft water; Yeast: Kyokai #1701; No sulfites, no preservatives.
Seimaibuai (amount of rice left after milling): 50%
Alcohol Content: 15-16%
Sake Meter Value (the lower the sweeter, the higher the drier): +5
Sweet or dry: Dry
Amino acids: 0.8
Serving temp: Chilled or at room temperature