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Japenese Saké

 

Mantensei – Star-Filled Sky

"Very pale yellow. Assertive aromas of citrus fruits and smoke, with a subtle saline element. Fairly rich and voluminous but with an airy texture. A very suave, mouthfilling example with a lightly sweet impression and very good breadth." 90 Points, Stephen Tanzer's International Wine Cellar, Online Only, Aug. 2007

Quality Grade: Junmai Ginjo (at least 40% of rice grain polished away) Junmai Ginjo indicates a special and painstaking brewing process wherein fermentation proceeds at lower temperatures and for longer periods, and pressing is often done by hand. This extra effort produces a saké that is layered and complex, light and fragrant. Must have a seimaibuai of at least 60%.

Seimaibuai: 50% (50% of rice grain polished away) The degree to which rice has been polished (milled) before brewing. A value of 60%, for instance, means that the rice has been milled so only 60% of the rice kernel remains (40% of the kernel has been ground away). Each saké grade has a specific seimaibuai value. For example, Junmai saké must be made with a seimaibuai of at least 70% (no more than 70% of the original size of the rice kernel remains). In general, the higher the rate of milling, the cleaner, more refined and more fragrant the flavor of the saké.

Rice: Yamada Nishiki & Tamakasae
Nihonshu-do: +3 The specific gravity of a saké relative to water. A very general scale of reference to the sweetness or dryness of the saké. The scale generally runs from –6 to +10 with lower numbers indicating sweetness, and higher numbers dryness. A value of +2 could be considered neutral, although this is very subjective.
Alcohol: 15.5%
Acidity: 1.4 Makes its presence felt most noticeably at the beginning and end of each sip, and in between it helps spread across the palate. Saké with higher acidity often stands up better to oilier foods like tempura or fish (raw or cooked). Rich-flavored or rather salty dishes may not need all that acidity, and in fact will work better with a lower-acidity Saké. The measure of acidity is usually a number between 0.8 to 1.7.

Tasting Notes: Soft, honey-laced nose with just a tad of fruitiness. Dry overall, but with a sweet element creeping out of the background. Good richness and overall balance in a slightly dry profile.

Brewery Name: Suwa Shuzo (founded in 1859).

Brewery Location: Tottori Prefecture

Toji (Master Brewer): Kentaro Oka

Notable Facts: The Tottori Prefecture where they are located is one of the least populated regions of Japan--mountains, oceans and wooded areas vie for space with people in the minority. The clean air and the cold winters make it ideal for saké brewing.

JSTARFILAC Mantensei
Mantensei "Star-Filled Sky" Junmai Ginjo Sake 300ml
90ST
$15.99

 
JSTARFILAE Mantensei
Mantensei "Star-Filled Sky" Junmai Ginjo Sake
90ST
$29.99

 

 

 

 

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