Mana 1751 "True Vision" Yamahai Tokubetsu Junmai Muroka Genshu: An Umami Bomb!

A nearly 275 year old Sake brewery. A Toji, Sake brewmaster, who has won numerous gold medals. A compelling Sake, rich in umami, and produced in a very traditional manner. 

The Manatsuru Brewery, located in in the Hokuriku region in northwestern-central Japan, was established in 1751. The brewery is situated in the city of Echizen Ōno, which is sometimes known as "little Kyoto." The city is set within a triangular valley, with high mountains, over 3000 feet high, surrounding the valley. Cold and snowy winters help to make this an excellent location for Sake production. Their water for Sake production comes from the Managawa River, considered one of the best water sources for Sake in Japan.

In 1997, Keisuke Izumi became the owner of the brewery, and in 1998, he became its Toji as well. That is unusual as usually a person is one or the other, owner or Toji, but not both. Keisuke had previously studied fermentation and brewing at the Tokyo University of Agriculture and the National Research Institute of Brewing. The first Sake that Keisuke produced at the brewery, a Ginjo, received the highest score at a Sake competition. And since then, he has gone on to win numerous gold medals for his Sakes. The brewery is very small, with only three employees, and one of those employees now includes Rui Izumi, Keisuke's son. The brewery only produces about 4,000 cases of Sake annually. 

The Mana 1751 "True Vision" Yamahai Tokubetsu Junmai Muroka Genshu ($45.99) may be a mouthful to say, but the Sake itself is very naturally produced. As a Junmai, it's a pure rice Sake, made from only four ingredients: rice, water, yeast and koji-kin. And as a Tokubetsu, it's specially brewed in some manner, and one of those reasons is that the rice has been polished down to 60%, which is usually the Ginjo grade. The rice variety is Gohyakumangoku, grown in the brewery's region. The Sake was also produced by the Yamahai method, an older method of production (but riskier process) which does not add commercial lactic acid. In addition, Yamahai Sake is known for producing a more umami-rich Sake. The Sake also uses local yeast. 

In addition, this Sake is a Muroka, meaning it was unfiltered, not undergoing the usual charcoal filtration process of many other Sakes. It is also a Genshu, meaning it was not diluted by water, although most Sake is diluted as such. Despite not being diluted with water, the Sake still only has a 16.5% ABV, and not closer to 20% as many other Genshu Sakes. Plus, this Sake is Gluten Free and Vegan. This is certainly a unique Sake, providing a a more natural taste. 

On the nose, this Sake has intriguing notes of steamed rice and savoriness. And on the palate, it's complex and rich, with prominent umami and a compelling melange of flavors, including touches of mushroom and melon, pepper and banana, as well as a touch of smokiness. With each sip, you seem to find hints of other different flavors, and it's a great Sake to slowly sip, enjoying the evolving tastes. It possesses a lengthy finish and will delight with its fine balance. Pure deliciousness which certainly impressed me. Highly recommended!

This would be an excellent food Sake, especially due to its prominent umami. Pairing this with foods rich in umami would create a killer combo. So, some examples would be mushroom pizza, pasta dishes with tomato sauce and parmesan cheese, and dishes with truffles. 

This Sake is available at Victoria Hill Wine, Spirits & Gourmet in Melrose.