MANOTSURU
born from Sado, Niigata
MANOTSURU
born from Sado, Niigata
《 Ingredients 》
Rice
Water
(Distilled alcohol or
brewing alcohol)
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MANOTSURU
born from Sado, Niigata
Brewing Process
WINE
SAKE
©Japan Sake Brewers Association
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MANOTSURU
born from Sado, Niigata
Fermentation process of Wine and Sake
WINE
(単発酵)
Alcohol fermentation
WINE
Yeast
SAKE
(並行複発酵)
Sake Rice
(Starch)
Saccharification
Koji
(Dastatic
Enzyme)
Sugar
(Glucose)
Alcohol
fermentation
SAK
E
Kobo
(Yeast)
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MANOTSURU
born from Sado, Niigata
3 elements for brewing SAKE
1:RICE (sake rice)
2:WATER (soft ~ hard)
3:BREWERS (Toji & Kurabito)
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1:RICE (sake rice)
MANOTSURU
born from Sado, Niigata
Over 100 varieties of Sake rice
(2 major = Yamadanishiki & Gohyakumangoku)
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1:RICE (sake rice)
MANOTSURU
born from Sado, Niigata
Estate Rice Production
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1:RICE (sake rice)
こしひかり
MANOTSURU
born from Sado, Niigata
五百万石
越淡麗
Koshihikari
Gohyakumangoku
Koshitanrei
(Eating rice)
(Sake rice)
(Sake rice)
Eating Rice & Sake Rice and
(Original size)
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1:RICE (sake rice)
Polishing
MANOTSURU
born from Sado, Niigata
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1:RICE (sake rice)
MANOTSURU
born from Sado, Niigata
Sake Polishing
Brown
Original
60%
50%
Gohyakumangoku
(sake rice)
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2:WATER
MANOTSURU
born from Sado, Niigata
Water in Niigata=Soft water
Make fermentation slowly
Integration of “tanrei (smooth, clear)”
with cold climate
“Niigata Sake”
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3:BREWERS
MANOTSURU
born from Sado, Niigata
Toji ( brew master ) and brewers
MANOTSURU
born from Sado, Niigata
Polished rice
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MANOTSURU
born from Sado, Niigata
Washshing
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MANOTSURU
born from Sado, Niigata
Steaming
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MANOTSURU
born from Sado, Niigata
Koji Making
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MANOTSURU
born from Sado, Niigata
Rice Koji
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MANOTSURU
born from Sado, Niigata
Starter Mash
MANOTSURU
born from Sado, Niigata
Sake Yeast
MANOTSURU
born from Sado, Niigata
Fermentation
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MANOTSURU
born from Sado, Niigata
Checking
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MANOTSURU
born from Sado, Niigata
Pressing
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MANOTSURU
born from Sado, Niigata
Storage and Maturation
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MANOTSURU
born from Sado, Niigata
Bottling
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MANOTSURU
born from Sado, Niigata
*出典:新潟県酒造組合HP
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MANOTSURU
born from Sado, Niigata
Junmai
Daiginjo
Junmai Ginjo
Tokubetsu
Jnmai
Junmai
Daiginjo
Ginjo
Tokubetsu
Honjozo
Honjozo
Ingredient
Rice, Rice koji
Ingredient
Rice, Rice koji,
Brewer’s alcohols
Futsu shu
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MANOTSURU
born from Sado, Niigata
精米歩合
Rice milling
70%以下
70% or less
60%以下
60% or less
50%以下
50% or less
米・米麹:
醸造アルコール
Rice, Rice koji
Distilled alcohol
本醸造
Honjozo
吟醸
Ginjo
大吟醸
Daiginjo
米・米麹
Rice, Rice Koji
純米
Junmai
純米吟醸
Junmai
Ginjo
純米大吟醸
Junmai
Daiginjo
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KURA SELECTIONS
MANOTSURU from Sado, NIIGATA
http://www.kuraselections.com/
MANOTSURU
born from Sado, Niigata
The Region: Niigata=Sake Kingdom
◆92 sake breweries in Niigata.
◆Niigata is famed for its jizake,
or “micro-brewed” sakes.
Points of the quality
1 : High quality rice and highly polished rice
2 : Cold climate and pure soft water from mountain
3: Highly skilled Toji, called ECHIGO TOJI
*Niigata prefecuture brewery research institute,
Sake Technical School
Known as Napa/Bordeaux / Bourgogne in Japan”
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MANOTSURU
born from Sado, Niigata
Association for branding Niigata Sake brewery
新潟清酒産地呼称協会 NIIGATA・O・C
米・地・技・質・水がおりなす新潟の清酒
Sake in Niigata: Produced by rice, land, technique, quality and water
(1) Used rice in Niigata 100%
(2) Brewed in Niigata
(3) Used water in Niigata
(4) Specific brand using rice with a less
than 60% purity degree
(5) Accredited by quality control
committee
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MANOTSURU
born from Sado, Niigata
MANOTSURU
born from Sado, Niigata
Market share of sake
by region in Japan
Total sake production
1. Hyogo: 32%
2. Kyoto: 14%
3. Niigata: 7%
Others: 2-4 %
Akita, Hiroshima, Aichi,
Nagano, Yamagata,
Saitama, Fukushima
Ginjo & Daiginjo
( premium)
1. Niigata 18%
2. Kyoto 10%
3. Hyogo 9%
Others: 3-5%
Yamagata, Nagano, Akita,
Fukushima, Toyama,
Ishikawa, Hiroshima
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自己紹介
MANOTSURU
born from Sado, Niigata
Rumiko Obata
5th generation
Kuramoto
(owner of brewery)
Sake master
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自己紹介
MANOTSURU
born from Sado, Niigata
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MANOTSURU
born from Sado, Niigata
佐渡の地酒 真野鶴
MANOTSURU
これはワイン?
Born from
SADO island
いいえ、贅沢茶です。
◆Established by Yososaku Obata in
1892,On SADO Island.
Established in 1892
1987 in Vatican
◆OBATA sake brewery got the many
awards at National New Sake
Awards,
International Wine Challenge.
The Fine Sake Awards by Wine
glasses, etc.
Copyright (C) 2013.2
OBATA SHUZO CO., LTD. All Rights Reserved.
MANOTSURU
born from Sado, Niigata
“GIAHS” SADO Island
これはワイン?
いいえ、贅沢茶です。
“TOKI” Japanese Ibis
Is the symbol of sustainable environment
Copyright (C) 2013.2
OBATA SHUZO CO., LTD. All Rights Reserved.
MANOTSURU
born from Sado, Niigata
佐渡の地酒 真野鶴
MANOTSURU
これはワイン?
Born from SADO
island
SADO いいえ、贅沢茶です。
island was certified as
“GIAHS”(*2) by FAQ(*2) in 2011.
Farmers do the environment-friendly
farming by reducing fertilizer and
agricultural chemical
to keep the safe and secure sustainable
agriculture
for the TOKI, Nipponia Nippon
which live in Sado island.
We also use Toki Sake Rice “Koshitanrei”
.
*1:Food and Agriculture Organization
*2:Globally Important Agricultural Heritage Systems
.
Copyright (C) 2013.2
OBATA SHUZO CO., LTD. All Rights Reserved.
MANOTSURU
born from Sado, Niigata
地域の魅力
Rice farm
at AIDA RICE Farming CO., LTD.
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地域の魅力
MANOTSURU
born from Sado, Niigata
Sustainable farming rice
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地域の魅力
MANOTSURU
born from Sado, Niigata
Sustainable farming rice
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MANOTSURU
born from Sado, Niigata
Our family crest
これはワイン?
いいえ、贅沢茶です。
Family crest
Four Diamonds
Copyright (C) 2013.2
OBATA SHUZO CO., LTD. All Rights Reserved.
MANOTSURU
born from Sado, Niigata
Our Motto
これはワイン?
いいえ、贅沢茶です。
"Rice","Water" and“Brewers".
in addition to those three,
we take into account of
"Sado Island“.
Our motto is to brew sake
where the four treasures may work
harmoniously.
Like our symble , family crest
"The Four Diamonds"
Copyright (C) 2013.2
OBATA SHUZO CO., LTD. All Rights Reserved.
地域の魅力
MANOTSURU
born from Sado, Niigata
Traditional method of brewing
Toji(Brew Master): Kenya Kudo
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地域の魅力
MANOTSURU
born from Sado, Niigata
Young brewers
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MANOTSURU
born from Sado, Niigata
AWARD SAKE
これはワイン?
いいえ、贅沢茶です。
MANOTSURU
MAHO
Copyright (C) 2013.2
OBATA SHUZO CO., LTD. All Rights Reserved.
MANOTSURU
born from Sado, Niigata
Manotsuru ‘s Gold Medals
At the National New Sake Award
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MANOTSURU
born from Sado, Niigata
Manotsuru Maho won
the Gold Medal
International Wine
Chanllange 2007
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MANOTSURU
born from Sado, Niigata
Manotsuru Junmai won
the Gold Medal
International Wine
Chanllange 2014
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海外への挑戦
MANOTSURU
born from Sado, Niigata
2003年~Air France in-flight sake for First class
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MANOTSURU
born from Sado, Niigata
In 1987
From 2014
Gakko Kura
(School for brewing)
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MANOTSURU
born from Sado, Niigata
Wine Spectator 2013 May
“There is no border for SAKE”
comment by Rumiko Obata
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MANOTSURU
born from Sado, Niigata
Wine Spectator 2013 May
“There is no border for SAKE”
comment by Rumiko Obata
"For my parents' generation, a trip abroad was a special event,
and they didn't think a boutique brewery could export sake,"
explains Rumiko Obata, executive vice president of Obata Shuzo
brewery in Niigata,
"But our generation, we have been traveling abroad,
and foreigners come to Japan and enjoy local boutique sake.
Our sake can deliver the story of our place, nature, culture, food,
history.
That's the biggest motivation for me.
I think there is no border for sake."
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KURA SELECTIONS
MANOTSURU from Sado, NIIGATA
http://www.kuraselections.com/
Rumiko Obata
OBATA SHUZO Co., LTD.
Copyright (C) 2013.2
OBATA SHUZO CO., LTD. All Rights Reserved.
KURA SELECTIONS
MANOTSURU from Sado, NIIGATA
http://www.kuraselections.com/
MANOTSURU "CRANE" JUNMAI
An elegant sake with notes of stone fruit,
pistachios, and white chocolate. Please drink this
sake chilled or at room temperature.
A great all-around sake, it goes well with a wide
range of foods.
Grade: Junmai (pure rice sake)
Nihonshu-do: +6 to +8 (dry)
Seimaibuai: 65% (35% of the rice milled away)
Rice: Koshiibuki
Acidity: 1.4
KURA SELECTIONS
MANOTSURU from Sado, NIIGATA
http://www.kuraselections.com/
MANOTSURU "CRANE" KARAKUCHI
This is a Karakuchi sake, which means it is dry.
This elegant sake has citrus and almond aromas
with a silky mouthfeel. It is best served chilled
or at room temperature. Goes well with a wide
range of food;
Grade: Honjozo (special quality sake)
Nihonshu-do: +8 to +10 (dry)
Seimaibuai: 65% (35% of the rice milled away)
Rice: Koshiibuki
Acidity: 1.25
KURA SELECTIONS
MANOTSURU from Sado, NIIGATA
http://www.kuraselections.com/
MANOTSURU "DEMON SLAYER"
This is an Onikoroshi ("Demon Slayer") sake,
which means it is very dry. Medium-bodied sake
with tantalizing fruit flavors and a pleasant
nuttiness on the mid-palate. Hints of mineral on
the very dry finish. Best served slightly chilled
and is wonderful with all types of meat.
Grade: Tokubetsu Honjozo (special quality sake)
Nihonshu-do: over +15 (very dry)
Seimaibuai: 60% (40% of the rice milled away)
Rice: Gohyakumangoku & Koshiibuki
Acidity: 1.2
KURA SELECTIONS
MANOTSURU from Sado, NIIGATA
http://www.kuraselections.com/
MANOTSURU "BULZAI" GINJO
This is a Nama-chozo sake, which means it is left
un-pasteurized until the bottling stage; this adds
zestiness to the mouthfeel. Refreshing aromas of
bananas and tropical fruit. The finish offers hints
of licorice and white pepper over stone-driven
mineral notes. Best served chilled. Bulzai "hits the
mark" with a wide range of appetizers and fish
dishes.Grade: Ginjo (premium quality sake)
Nihonshu-do: +6 to +8 (dry)
Seimaibuai: 55% (45% of the rice milled away)
Rice: Gohyaku - Mangoku
Acidity: 1.3
KURA SELECTIONS
MANOTSURU from Sado, NIIGATA
http://www.kuraselections.com/
MANOTSURU "COUNTLESS VISIONS"
This is a Nigori sake, which means it was
unfiltered and has more rice particles; this creates
a cloudy sake with a distinctive sweet taste.
Tropical notes of starfruit and guava hit the palate
with a refreshing burst of flavor along with anise
and melon flavors. A creamy and spicy finish.
Shake before serving chilled. The label is inspired
by the Sado Island Noh poet
Zeami.Grade: Junmai Ginjo
Nihonshu-do: -8 to -6 (sweet)
Rice & Seimaibuai: Koshitanrei 50% and
Koshiibuki 60% Acidity: 1.6
KURA SELECTIONS
MANOTSURU from Sado, NIIGATA
http://www.kuraselections.com/
MANOTSURU "YOSOSAKU" DAIGINJO
This Daiginjo is a rich, full-flavored sake with
hints of tropical fruits and a sikly mouthfeel with
excellent acidity. Best served chilled to enjoy the
elegance. It goes well with a wide range of foods,
including light meat. This sake was named in
honor of our brewery's founder, Yososaku Obata,
who founded the brewery in1892.
Grade: Daiginjo (ultra-premium sake)
Nihonshu-do: +4 to +6 (dry)
Seimaibuai: 40% (60% of the rice milled away)
Rice: Yamada - Nishiki
Acidity: 1.1
KURA SELECTIONS
MANOTSURU from Sado, NIIGATA
http://www.kuraselections.com/
MANOTSURU "MAHO" DAIGINJO
This perennial gold medal winning Daiginjo has
clean and fresh aromas, with notes of anise.
Peppery on the palate with juicy ripe melon and
good acidity and length. Best served mildly cool.
It goes well with rich dishes such as cream sauce
as well as with a wide range of appetizers and fish
dishes, including whitefish and fresh
oysters.Grade: Daiginjo (ultra-premium sake)
Nihonshu-do: +1 to +3 (slightly sweet)
Seimaibuai: 35% (65% of the rice milled away)
Rice: Yamada - Nishiki
Acidity: 1.0
MANOTSURU
born from Sado, Niigata
How To Enjoy Sake ?
Points in Sake- Tasting
Color
Aroma
Taste
Nihonshu-do (sake mater value)
+ means dry, - means sweet
Tempreture
Glass
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MANOTSURU
born from Sado, Niigata
Let’s try sake tasting
Tasting process
1. Look
2. Smell
3. Taste
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MANOTSURU
born from Sado, Niigata
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NAME
CEO
OBATA SHUZO CO., LTD.
Brand “MANOTSURU”
Ken Hirashima
Rumiko Obata
founded 1892
clients
Nihon Shurui Hanbai, Mitsukoshi Isetan holdings,
Penninsula hotel, Itochu, JR, ANA, etc.
export
USA, Singapore, Korea, Australia, Thailand, Canada
etc.
HP
www.obata-shuzo.com
address 449,
Manoshinmachi, Sado-city, Niigata 952-0318
Thank you
MANOTSURU /
OBATA SHUZO
Imported by INTER RICE ASIA
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MANOTSURU