Junmai Daiginjo Newton 77 (720 ml)

Manaturu's Newton 77 takes its name from the 77% rice remaining after aggressive polishing—a deliberate transgression against daiginjo convention (which permits up to 50% retention). Produced in Matsumoto, Nagano, a region defined by cool mountain springs and volcanic soil at elevation, this sake channels the mineral precision of its terroir through restrained fermentation and extended aging on lees.

The junmai daiginjo classification demands pure rice, koji, and water—no added alcohol. Manaturu's commitment to the 77% polish ratio creates a paradox: more rice solids than a true daiginjo, yet the polishing itself exposes delicate amino acids and subtle esters.

The result is a sake that reads lighter and more crystalline than its technical composition suggests, with the kind of mineral backbone that emerges from Nagano's granite-influenced water sources.

This expression sits in a rare middle ground—neither the ethereal purity of a 50% daiginjo nor the textural weight of a standard junmai. The extended contact with yeast lees during aging builds subtle umami undertones without sacrificing the bright, linear profile that defines the style. Drink within 2–3 years of release to preserve aromatic volatility.