Mansakunohana MK-Z
まんさくの花 MK-ZMansakunohana — Hinomaru Jozo, Akita
Citric acid raised through careful yeast selection and white koji, for a sake with a distinctive tang.
Specifications
- Type
- Junmai Ginjo
- Rice
- Not disclosed
- Rice polishing ratio
- 50%
- Yeast
- Not disclosed
- Alcohol
- 15%
- Sake meter value
- -2
- Acidity
- 1.9
Flavor profile Juku-shu
Juku-shu — aromatic and full-bodied, including aged sake
Acidity of 1.9, SMV of -2 and a genshu body point to a full, citric-tinged profile with moderate sweetness balanced by acidity. The ginjo polishing suggests a restrained aromatic lift, placing it in the juku quadrant.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
Simply adding more white koji would make the sake far too sour, so we kept the flavor of sake as the foundation and aimed to express an interesting acidity. It has a distinctive acidity somewhat reminiscent of umeboshi (salted pickled plum), and it pairs well with robust meat dishes.
Other sake from this brand 17
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