Manotsuru Junmai Ginjo Toki to Kurasu (72cl)
"Living with the Tokis (ibis)" of Sado is the name of this Junmai Ginjo defender of the environment whose production is certified respectful of the island's natural heritage.
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28 rue du Dragon - 75006 PARIS
"Living with the Tokis (ibis)" of Sado is the name of this Junmai Ginjo defender of the environment whose production is certified as respectful of the natural heritage of the island. This Ginjo is made with 55% polished Sado Koshitanrei rice.
In order to protect the habitat of the tokis, this 100% Koshitanrei rice sake is grown in accordance with the certification "agriculture conducive to the well-being of its Japanese Crested Ibis", aiming at both the reduced use of pesticides and chemical fertilizers, and obtaining a healthy and delicious rice. In addition, Sado has its own rice growing technique, which uses the nutrients contained in oyster shells to enrich the irrigation water of the rice fields.
A Junmai Ginjo emblematic of the 4 elements taken into account by the Obata house: rice, water, people and nature on the island of Sado. A fresh and richly fruity fragrance, combined with a taste defined by a powerful yet delicate umami.
Caracteristics : On the nose, powerful herbal nuances. The palate is dry and spicy.
Pairings: Shrimps & oysters with herbs, fish dishes, salads and vegetables with herbs.
Serving suggestions: This sake goes very well with white fish, seaweed and vegetables, but we recommend trying it first with oysters.
Founded in 1892, Obata is known for its careful brewing of sake and its tireless efforts. One of the main reasons for this is that the brewers do not take the winter holidays and prefer to stay at the brewery and work early in the morning. This commitment is illustrated by the coat of arms of the Obata house, 4 lozenges in a circle representing "rice, water, men" and "the topography of Sado", as well as by its motto "4 elements for a harmonious brewing" (四宝和醸, shihôwajô). For rice, in particular, the house is in partnership with Aida Rice Farming, which practises "oyster farming": the water that irrigates the rice fields passes through filters made of oyster shells, which bring nutrients and micro-organisms to the water. This practice considerably reduces the use of chemical fertilizers and has greatly impressed French 3-star chef Christopher Coutanceau for its environmental qualities.
Obata's sake, characterised by its limpidity and the elegance of its umami, is of course recognised at home, but it is equally praised abroad, where it regularly wins medals, whether at the French Kura Master competition or the British International Wine Challenge championship. They are also among the spirits selected by Air France for First and Business Class flights.
In addition, since 2014 the company has had a second building: an abandoned school rehabilitated as a sake brewery. This brewery school has proved to be the ideal place for apprentice brewers, many of whom are now foreigners.
Rumiko Obata, 5th heiress of the Obata house, is probably the only female headmistress of a kura among the 90 sake houses in Niigata prefecture. Mrs. Obata is actively involved in promoting the island of Sado and its wealth, particularly through education on sake making.
The Toki, Japanese ibis, once populated Sado Island in large numbers. In particular with the "Toki-friendly" certification of its sake, Obata fights for the protection of this species and the island's natural environment.
Consume in moderation.
Alcohol should not be consumed by pregnant women.
- Obata Shuzo
- Junmai Ginjo
- SEIMAIBUAI (amount of rice left after milling)
- Ile de Sado (Niigata)
- Rice variety
- Alcohol content
- Bottle size
- Keep in a cool place and away from light. Sake has no expiration date, but we recommend drinking it within one month of purchase to get the most out of its flavors.