Yososaku OBATA established the Obata Shuzo 尾畑酒造 on Sado Island in 1892.
Five generations later, in 1995, Mrs. Rumiko OBATA abandoned her career in Tokyo to return to her native Sado and take over the family business.
The sakés are marketed under the brand MANOTSURU 真野鶴.
The guiding principle of Obata Brewery is Kôjoshin 幸醸心, the creation of happiness through brewing.
During the six months that the brewing season lasts, The Toji (master brewer) remains at Kura and devotes himself entirely to making sakés. His efforts and those of the kurabito bear fruit.
MANOTSURU, over the years, has received many accolades, including winning the 2019 Gold medals at the National New Sake Review Association, the International Wine Challenge (IWC), as well as the Kura Master.
At Obata Brewery, the motto is Shihôwajô 四宝和醸; The harmonious mixing of the four treasures.
The Obata believe that it is the harmony between the four treasures that creates the best saké. These four treasures are the rice, the water, the staff and the land of Sado.
The best brewery products bear the kamon (family coat of arms) with the four treasures of the Obata family.
This is the case of MANOTSURU JUNGIN NIGORI, a rather sweet unfiltered saké offering refreshing flavours of anise and melon with a spicy finish.
The rice paddies are developed as a living environment for wildlife and are fattened by running irrigation water through the Sado oyster shells to collect nutrients. These are some of the initiatives that have enabled the island to be granted GIAHS (Ingenious System of World Agricultural Heritage) Certification from the FAO.
The MANOTSURU “TOKI TO KURASU” JUNMAI GINJO is elaborated with Koshitanrei rice (55% polished) emblazoned with “Toki to Kurasu Sato (Living with the crested ibis)” certification that guarantees a biodiversity friendly agriculture.
With MANOTSURU sakés, Madame Obata wishes to share the charm of Sado with the whole world.