MANOTSURU born from Sado, Niigata 1

1: What’s SAKE ? 2: What’s MANOTSURU ? 3: Tasting information born from Sado, Niigata 1: What’s SAKE ? 2: What’s MANOTSURU ? 3: Tasting information This is today’s topics. ●To enjoy more・・・ 　　temperature, sake cup, how to store, Sake culture, and etc. 2

【Export amount of Sake is increasing】 Amount of Money(JPN) others others To USA 33% Vietnam England Australia Canada Singapore Taiwan China Korea This is export amount of sake, and it has been increasing. The biggest market in the world is US. US export value is 33%● of total volume. Another strong point of US market is average price. It is 2nd highest to Hong Kong and 1.5 times the average. It will continue to grow in the future. Hong Kong USA Quantity(kl) 06 07 08 09 10 11 12 13 14 15 16 出典：財務省貿易統計 ➡訪日外国人のグラフ 3 3

【Fermentation process of Wine and Sake】 1: What’s Sake ? 【Fermentation process of Wine and Sake】 Wine Yeast 1:Ingredients Fermentation 3 Grapes （Sugar=Glucose） Single Fermentation 2 Koji Mold Water 1:Ingredients Saccharification Starch→sugar SAKE Sake is often described as “rice wine”, but sake and wine are quite different. While the quality of wine is largely determined by the quality of grapes, quality of sake is more determined by how it made. The quality of wine changes every year. On the other hand. Sake is considered to be almost same taste every year. It can be said that if wine , agricultural product, sake is hand craft product. The brewing process of wine is this. Let’s see 3 differences. 1: ingredients●. Wine is made from grape, but Sake is made from rice, rice koji, same sake is added brewer’s alcohol. 2: water.●Although wine is made from 100% grape , 80% of sake is water, so quality of water is very important. 3: wine is single fermentation●, but Sake is multiple parallel fermentation. The starch of rice grain is converted into sugar, at the same time, sugar fermented to alcohol. As you see, the brewing process of sake is more complex than that of wine. Sake Yeast =Kobo Fermentation 　Sake Rice （Starch） Sugar→Alcohol 3 Multiple Parallel Fermentation MANOTSURU 4

1:RICE 2:WATER 3:BREWERS 【3 Elements for brewing Sake】 1: What’s Sake ? 【3 Elements for brewing Sake】 Kind of Sake rice Quality of Water Polishing Rate Kind of Yeast Brewing Process (Nama ? Pasteurized?) Storage method (temperature ? Vintage ? ) Nihonshu-do (sake meter value or driness) What makes the taste ? And so on Yamada nishiki 1:RICE More than 100 sake rice Polishing rate Adding brewer’s alcohol or not Gohyaku mangoku 2:WATER 80% of sake Soft water ～ Hard water Depends on terrain There are many elements which affect the taste of sake. But there is a saying , Most important 3 elements for brewing sake are rice, water, and brewers.. (Sake rice is different from eating rice and ) there are more than 100 kind of sake rice in Japan. 2 famous sake rice are ●Yamada nishiki which is tend to produce deep sweet aroma, and Gohayku mangoku which is tend to produce clean and smooth taste. But it is also determined how it made. 2nd element is water. So the water go through the layer faster. Generally, Soft water makes soft sake, hard water makes powerful sake. (but it is also determined how it made) 3rd element is brewers. Taste of sake is affected by brewing method. So brew master and brewers should be skilled person. 3:BREWERS a Toji(brew master) & Brewers Highly skilled 5 MANOTSURU 5

【Sake Classification】 1: What’s Sake ? 【Sake Classification】 Sake is classified according to 2 factors, polishing rate and ingredients. If the rice is polished less than 60 (meaning that 40% or more of the grain is removed), the sake is referred to as ginjō or junmai ginjō. When the rice polishing rate is less than 50% (meaning that 50% or more of the grain is removed), the sake is called daiginjō or junmai daiginjō. When rice polishing rate is lower, the grade is higher. Its grade are higher when the rice polishing ratio is lower.  The term junmai means pure rice, sake made with rice, water, and kōji .  On the other hand, if brewer’s alcohol is added, the sake is no longer called junmai-. In that case, it is called honjozo, ginjō or daiginjō. Dai means great or grand. 6 MANOTSURU 6

【Variety of from terroir 】 1: What’s Sake ? 【Variety of from terroir 】 Boutique sake breweis, Gohyaku mangoku. Soft water, and cold ELEGANT, SMOOTH, CLEAN Niigata ＳＡＤＯ Big sake breweis, Yamada nishiki, not soft water, and not cold Powerful, Nada, Fushimi (Hyogo, Kyoto) There are about 1500 sake breweries in Japan. 2 famous sake area is Nada- fushimi● and Niigata●, in Niigata, there are 90 sake breweries , and most of them are small boutique brewers. Known for high quality rice, good soft water and cold weather, Niigata is called “sake kingdom”. MANOTSURU brewery is located in an● amazing island. Sado. It is like Islay Island , holly Land　of sake.　 7 MANOTSURU 7

【Amazing Island SADO】 OBATA SHZO was established in 1892 2: What’s MANOTSURU ? 【Amazing Island SADO】 OBATA SHZO was established in 1892 TOKI （Japanese Ibis) ＊GIAHS　2011 （Globally Important Agricultural Heritage Systems) ＊Now aim to be a World Heritage Site This is Sado island, part of Niigata. the shape is like butterfly. Obata sake brewery was established in 1892, by Yososaku Obata. ●This is 4th Generation, Shunichi Obata, he visited the Vatican City and presented MANOTSURU to the pope in 1987. ●This is 5th generation,Rumiko Obata. before taking over her family business, she has been working for movie company in Tokyo. Sado is very famous for TOKI, Japanese ibis , which is Endangered species and only live in Sado in Japan.it is a symbol of the beautiful environment of this island. Yososaku Obata Butterfly　Island Shunichi Obata MANOTSURU Rumiko Obata 8 8

【Sustainable Farming Rice】 2: What’s MANOTSURU ? 【Sustainable Farming Rice】 To keep the environment, the farmers are doing eco friendly farming, to reduce Chemical fertilizer ＆pesticide.　The left is Mr. Aida, one of the farmer who make MANOTSURU’s sake rice. We can sometime see many toki on his rice paddy. He also use the oyster shell to filter the water which come from mountain. It means double minerals from mountain and sea go into the rice field, and it makes the rice healthy and good quality . The right is Mr. Hirashima, the president of Obata sake brewery. MANOTSURU 9

Please see the rice paddy of Sado island. This is the drone video. 10

Our Motto これはワイン？ いいえ、贅沢茶です。 2: What’s MANOTSURU ? Kenya Kudo The rice harvest season is Oct. Right after that, the brewing season start. ●He is the brew master, Kenya Kudo. He has been called genius because of his Consecutive awards at the competitions. The brewers are doing the traditional method, kenya stays at the brewery for half a year during brewing season to check how sake is, even during the night. It’s like taking care of a baby. The team of Manotsuru is kenya and 7 brewers. MANOTSURU 11

AWARDS 2: What’s MANOTSURU ? MANOTSURU MAHO Gold Medals at National New Sake Awards IWC(International Wine Challenge） 2007, 2015 KantoShinetsu Kokuzeikyoku Sake competitions MANOTSURU MIKU Gold Medal at Kura Master, at the Junmai Daiginjo category Held in Paris, France 2017. With those efforts, MANOTSURU has gotten a high reputation such as Gold medals at the biggest contest in Japan, IWC in England, Kura master in France. CRANE HONJOZO The Grand Gold medal at Atsukan category of Japan Kanzake contest 2017 MANOTSURU 12

Airplane Luxury Train Cruise 2: What’s MANOTSURU ? MANOTSURU Also Manotsuru is served for the fist class of Air France, Vietnam airline, ASUKA cruise and luxury train Shikishima. Cruise 13 MANOTSURU 13

Gakkokura = School brewery An abolished school in Sado was reburned 2: What’s MANOTSURU ? EDUCATION Gakkokura = School brewery An abolished school in Sado was reburned as a Sake brewery in 2014 Sustainable Energy Beautiful Sunset The school where sunset is the beautiful sun set in Japan Latest Technology Brew Sake Spring,Summer This is hot topic of Obata brewery. Obata had started new project, called Gakko Kura. Gakko-kura is originally a elementary school that has a most beautiful sunset in Japan. But it was abolished in 2010, then OBATA made it re-borned as 2nd brewery in 2014. They make sake here in summer, using sustainable energy from the solar panels. One more unique challenge is education. Many people come to Gakko kura to learn how to make sake, including from abroad. Learning how to make sake 14 14

Our Motto これはワイン？ いいえ、贅沢茶です。 Rice Water Brewers Sado 2: What’s MANOTSURU ? Our Motto これはワイン？ いいえ、贅沢茶です。 OBATA’s motto is 四宝和醸(Shi-ho-wa-jo),The four diamonds, which means making sake with the harmony of 4 treasures, rice , water , brewers and terroire of Sado. Therefore, Manotusru is not just alcoholic beverage, ●MANOTSURU is sake which share the story of Sado Island. Rice Water Brewers Sado MANOTSURU 15

MAHO Crane Honjozo Crane Junmai Demon Slayer Bulzai Countless Visions Daiginjo Honjozo Junmai Special Honjozo Ginjo Junmai Nigori Koshiibuki 65% SMV +7 Koshiibuki 65% SMV +5~+6 Gohyaku mangoku 60% SMV+15 Gohyaku mangoku 55% SMV+5 Yamada Nishiki 35% SMV±０ Koshitanrei 50% Koshiibuki 60% SMV−9 Standard type Super Dry Ginjo Style Rich & Elegant Sharp Mild Refreshing This is our portfolio. Semi Sweet Sweet Light & sour 16 16

All Japan Kanzake competition and the tta and after taste is totally different. hon Demon Slayer MAHO White Crane Red Crane Bulzai Countless Visions Honjozo Junmai Special Honjozo Ginjo Daiginjo All Japan Kanzake competition Oct 18th, 2017 Junmai Nigori Koshiibuki 65% SMV +7 Koshiibuki 65% SMV +5~+6 Gohyaku mangoku 60% SMV+15 Gohyaku mangoku 55% SMV+5 Yamada Nishiki 35% SMV+1 Koshitanrei 50% Koshiibuki 60% SMV−9 Standard type Super Dry Grand Gold Medal Hot Sake(atsukan) category Ginjo Style Rich & Elegant Sharp Mild Refreshing First sake is White Crane, Honjozo. Why the name is crane ? It’s because the name of MANOTSURU means Cranes of Mano town where OBATA brewery is placed. White crane is the best choice for the introduction, as it is the most standard sake of MANOTSURU. By tasting this sake at the very beginning, you can understand the feature of MANOTSURU, “Clean & clear Umami”. 2nd one should be Red crane. Junmai. White crane and Red crane is like sisters. I want you compare to those 2 sake. Same sake rice, same polishing rate, same yeast, same alcohol content, but the different brewing process. Their attack and after taste is totally different. White crane is more sharp, and bit dry, having a flavor of citrus, nuts, mushroom, green leaf. Suitable with fresh and simple meals, such as Sashimi　and Tofu. Compared with White crane, Red crane is milder and have soft umami. It goes well with Tempura, Sukiyaki , fried tofu and so on. By the way, Sake can be served room temperature, cold , and some sake are good to be warmed. ●Actually these sisters won the awards at the Japan Kanzake ( hot & warm sake) contest 2017. White crane got the grand gold at the category of Hot sake, and Red crane got the gold medal at the category of warmed sake. Semi Sweet Sweet Light & sour ≪Ingredient≫ Ｒｉｃｅ，　 Rice koji, ≪Ingredient≫ Ｒｉｃｅ，　 Rice koji, Brewer’s alcohol Gold Medal Warm Sake(nurukan) category 17 17

Measure to know the dryness ＳＭＶ＝ Sake Meter Value Nihonshu-do Measure to know the dryness Demon Slayer MAHO Crane Honjozo Crane Junmai Bulzai Countless Visions Daiginjo Honjozo Junmai Special Honjozo Ginjo Junmai Nigori Koshiibuki 65% SMV +7 Koshiibuki 65% SMV +5~+6 Gohyaku mangoku 60% SMV+15 Gohyaku mangoku 55% SMV+5 Yamada Nishiki 35% SMV±０ Koshitanrei 50% Koshiibuki 60% SMV−9 Standard type Super Dry Ginjo Style Rich & Elegant Sharp Mild Refreshing The 3rd one is Demon Slayer,in Japanese, Onikoroshi. It means this sake dry enough to be able to kill demon. How dry it is ? You may feel less sweetness , less aroma compared with previous 2 sake. It is Karakuchi, Super dry sake.●SMV is +15. Dryness can be described by Sake meter value, or Nihonshu-do.● It is determined by the amount of sugar contained in the sake. If the sugar is high,it will have a negative value, while if the sugar is low, it will have a positive value. Generally speaking, if the SMV is 5 or higher, it is considered to be dry. A value between 0 and 5 is “medium dry,” while a negative value indicates “sweet.” However, the SMV is not perfect measure to discrive the dryness because it is related by other elements as well. But + 15 is incredibly super dry. Demon Slayer has a flavor of dried fruit, herb, a bit cinnamon, it goes well with sashimi, Shioyaki fish (baked fish with salt) or Shiokara. I recommend to serve this sake room temperature, slightly cold or slightly warmed. Semi Sweet Sweet Light & sour 18 18

MAHO Crane Honjozo Crane Junmai Demon Slayer Bulzai Countless Visions Daiginjo Honjozo Junmai Special Honjozo Ginjo Junmai Nigori Koshiibuki 65% SMV +7 Koshiibuki 65% SMV +5~+6 Gohyaku mangoku 60% SMV+15 Gohyaku mangoku 55% SMV+5 Yamada Nishiki 35% SMV±０ Koshitanrei 50% Koshiibuki 60% SMV−9 Standard type Super Dry Ginjo Style Rich & Elegant Sharp Mild Refreshing Let’s move on to premium sake. 4th sake is Bulzai, Ginjo. ● Ginjo sake uses rice grains polished to less than 60% of its original size. Bulza is 55%. By Slow fermentation at lower temperatures ,ginjo sake is more aromatic and lighter in taste than other types of sake. Bulzai aroma is a yellow apple, fresh green. The taste is refreshing. and aftertaste is smooth. Good to be serve chilled. It goes well with fish dishes such as sashimi, white fish carpaccio, seafood salad. It also good at the restaurants, because　VDS has this sake in wine size bottles as well as small bottles. Wine size bottle will be perfect for sommelier to show it to their custmers. Semi Sweet Sweet Light & sour 19 19

DAI GINJO GINJO Crane Honjozo Crane Junmai Demon Slayer MAHO Bulzai Countless Visions Daiginjo Honjozo Junmai Special Honjozo Ginjo Junmai Nigori Koshiibuki 65% SMV +7 Koshiibuki 65% SMV +5~+6 Gohyaku mangoku 60% SMV+15 Gohyaku mangoku 55% SMV+5 Yamada Nishiki 35% SMV±０ Koshitanrei 50% Koshiibuki 60% SMV−9 Standard type Super Dry Ginjo Style Rich & Elegant Sharp Mild Refreshing Next sake is our signature sake, MANOtSURU MAHO. The name MAHO comes from previous great brew master, Maho Matsui. The current brew master, Kenya couldn’t accomplish a feat without Mr. Maho’s artisanal teaching. ●MANOTSURU MAHO awarded the gold prize twice , at International Wine challenge , The biggest contest in the world, which was held in London. also 11 gold medals at the biggest official Sake competition in Japan since 2000. The literal meaning of MAHO is golden rice field. Like that name, The flagrance of MAHO is softly rich, elegant and very complex such as matured fruit, pineapple ,orange peals, and cotton candy. you will be surprised by its viscosity. The secret is brewing method. ●Using just core of Yamadanishiki, fermented slowly in the coldest weather, ●●no pressing, just gathering the drops like this, MAHO produces such a mysterious flavor.　 MAHO is super premium Dai ginjo and I strongly recommend to drink it by wine glass, at slightly cold or room temperature so that you can enjoy the flavor.This sake can be enjoyed by it self, or French , Italian cuisine not only Japanese food. Semi Sweet Sweet Light & sour 20 20

MAHO Crane Honjozo Crane Junmai Demon Slayer Bulzai Countless Visions Daiginjo Honjozo Junmai Special Honjozo Ginjo Junmai Nigori Koshiibuki 65% SMV +7 Koshiibuki 65% SMV +5~+6 Gohyaku mangoku 60% SMV+15 Gohyaku mangoku 55% SMV+5 Yamada Nishiki 35% SMV±０ Koshitanrei 50% Koshiibuki 60% SMV−9 Standard type Super Dry Ginjo Style Rich & Elegant Sharp Mild Refreshing The last one is Countless Visions, Nigori junmai. Nigori is cloudy Sake. Nigori is roughly filtered. Thus, Nigori Sake contains Sake lees, the rice solids that have not fermented, and that make Nigori Sake cloudy. Most Nigori Sake are tend to be too sweet or heavy flavors●, and non pasteurized. But Countless Visions has light sweetness and sourness. Also it was pasteurized. So it can be warmed if you like. It goes well with ●Potato salad with vinegar dressing, cheese, and spacy. Like Asian fusion food. Nigori has gained great popularity in recent years. I think this light nigori will be good choice to women and sake beginners, and fusion food.   Semi Sweet Sweet Light & sour 21 21

Fruity (High Aroma) Type Matured (Aged) Type Gorgeous Complex Rich Complex Thick Delicate, Fresh Simple Light body & Smooth Type Full(Rich) bodied Type This is our full line up. We did the tasting in this order except Demon Slayer. I hope you enjoyed our sake tasting and discovered interesting facts /information about MANOTSURU. Simple Light Low Aroma 22 22

MANOTSURU born from Sado, Niigata 23 23

【Differences of sake cups】 4: Enjoy more 【Differences of sake cups】 This topic is difference of sake cups. Wine glass is a great choice for sake tasting. On the other hand, traditional sake vessel is open-shaped that the aroma is tend to diffuse. But when you drink with traditional sake cup, your chin down. So the flavor spread slowly in your mouth, And you can feel plenty of sweetness and umami on your tongue . ●This type of glass makes sake more refreshing, and clear. With this kikichoko, widely used at sake tasting, with blue circles , we can identify the color on white area and clarity on blue area. Likewise, there are many beautiful things in traditional sake cups. 24 MANOTSURU 24

【Differences from temperature】 4: Enjoy more 【Differences from temperature】 low ←Temperature → high fresh ←Aroma→ complex Atsu-kan 熱燗 Jo-kan 上燗 less sweet ←Sweetness→ Sweeter & heavier Nuru-kan ぬる燗 less umami & fresh ←Umami→ heavier & full body Shitsu-on 室温 more acidity (dryness) ←Sourness→ mild roundness Nest topic is temperature. Sake can be enjoyed in many different temperature chilled, in room temperature, and warmed. The same sake will shows you many different faces depending on the temperature. The heating actually brings out deeper and more reflective flavor of sake that you don’t discover at cold temperature. Aroma will be more complex , sweetness & Umami will be increasing and heavier. But sourness and bitterness will be milder and Don’t heat sake higher than 55 degree　Celsius . Overheating can make it very dry and destroy the delicate balance of the flavor. ●It looks Junmai & Honjozo sake will be good for heating. So, what’s the effect of chilling sake ? When sake is chilled, aroma will be increasing. Sweetness & umami are suppressed. Bitterness and acid taste are emphasized. By chilling sake, texture become smooth and fruity and refreshing flavor are brought out which you couldn’t feel before. ●It looks Ginjo style sake will be good for chilling. But be careful. Over heating may ruin both flavor and aroma. Reishu 冷温 sharpness ←Bitterness→ less bitterness You can control the aroma & taste by changing temperature 25 MANOTSURU 25

【Expiration date and how to store sake】 5 : Point to introduce SAKE 【Expiration date and how to store sake】 Theoretically, alcohol doesn’t rot, so there is no expiration date for sake as well as wine. Instead of expiration date, ●there is bottled date on the label in Japan. In US, it is not necessary incidentally, Generally, the time period which is considered as the best condition is a year from the bottle date. In Japan, it is 3 month on the shelf . However, change of the condition is depends on how it is stored. Sake is affected by light, temperature and oxidation. So it is appreciated to store sake in refrigerator●　and once you open the bottle, please finish it in a few days. Sake is considered to be drunk fresh, but there is a vintage market although it is not very standard yet. maturing makes sake more aromatic and spicy if sake is controlled under the right conditions. 26 MANOTSURU 26

4: Enjoy more 【Let’s Roleplaying !】 27 MANOTSURU 27