Overall our sake is dry, and wonderfully approachable as a result of the water from which it is brewed. Our water is extremely soft, but it ferments well at low temperatures. So we make our sake with long, low-temperature fermentation, which allows a gentle ginjo fragrance, and a fresh lively flavor to develop. Also, as we know koji is where good sake begins, we do it our own way, which is to make the koji at a slightly higher temperature than usual. This helps give our sake a clean and pleasant finish.
Our sake, in particular our Daiginjo Ottori, has its fans from all over Japan. We have won nine gold awards in the national New Sake Tasting competitions and 12 similar awards within Tottori. View all Mantensei Wines