This edition of Kubota Manju is characterized by three key factors: the sake rice, the rice polishing method, and the original “YX” yeast. The sake rice is then polished in house down to a ratio of 40% using the original shape (Genkei) polishing method. Finally, the sake is brewed with “YX” yeast, an original brewery-developed yeast cultivated over many years. This results in a dynamic, multi-layered, and elegant nose with a deep, mellow flavor. As expected of a Niigata sake, the finish is clean and crisp.
Imanishi Brewery’s philosophy is “pure and correct sake brewing”. Miwa, where the god of sake resides, is therefore a seemingly contradictory element; a transparent and smooth taste that results from a pursuit of perfection, a powerful and mouth-filling flavor derived from use of Soyashi water – unique to the Nara region’s historical Bodaimoto method – and a complex taste and aroma created by microorganisms that live inside Kioke wooden tanks. The power these unique elements creates an exquisite harmony.
Dio Abita (“God dwells” in Italian) is crafted with “water of the gods” from Mt. Miwa and Yamada Nishiki rice with a rice polishing ratio of 60%. It is a single heat-treated genshu sake with an alcohol content of 13%, created without the use of carbon filtration. Fresh, lemonade-like Ginjo aroma, fruity juiciness, well-rounded sweetness and umami and clean acidity on the finish.