Toji Izumi uses yeast FK-3 which only 5 brewers in Japan work with, resulting in a spicy savory flavor with layers of milk and orchard fruit. The fact that he does no tank blending, no dilution, no added alcohol, no lactic acid, and no charcoal fining results in an unadulterated sake that is still remarkable in its finesse. Contemplative and delicious.
Mana is made in
Manatsuru Brewing Company
Mana 1751 is a micro-brewery with only 4000cs production capacity. It is dedicated to making sake unlike anyone else; located in the Ono region of Fukui, now in competition with Niigata for growing most “Gohyakumangoku” rice, a region on the rise if there ever was one! Ono city is also known for having some of the most abundant and highest quality water in all of Japan.
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