Japanese sake \"Monten\" \"Monsay\"

The sake of Monten are brewed at Usui Shoten, Ltd., located in Ohmachi, Nagano.
The company has a history of well over 100 years, although the brewery is said to have a history of over 200 years.

Our Commitment

About the Rice

Monten sake are made of miyama-nishiki rice, all grown within a radius of less than 5 km from the brewery.

By keeping a “hands-on” control on the rice, along with the water, Monten reflects a true terroir of its area which it is made.

About the Water

The Ohmachi, Nagano area is located at the skirts of the Northern Japan Alps.
It is known for soft natural mineral water know as “Takara no mizu” (treasure water), which makes the mellow flavor of Monten sake.

Snow on the mountain tops takes thousands of years to reach the Iyari Wetlands (designated as a natural park of Nagano Prefecture), where the water is taken.
With the exception of Monten Purple Label, Monten sake are brewed with this water.

About the Manufacturing Process

Monten sake are manufactured under the instruction ofHiroyuki Matsuura, tohji of Usui Shoten.
Matsuura is an Otari Tohji (小谷杜氏), a group of tohji with a tradition which dates back hundreds of years.

The polish rate, the manufacturing process is carefully chosen and closely monitored to bring out the potential of the rice and water.
The sake is intended to fit fine dining.

Monten Lineup

Monten(Blue Label)

A junmai daiginjou with an elegant fragrance and long tail.



Type:Junmai Daiginjo (純米大吟醸)
Polish Rate:39%
Alchohol Content:16.5                          
Vintage:2016
Sake Meter Value:-1
Rice:Miyamanishiki 100% Locally grown
Suggested pairings:
Raw oysters, Carpaccio

Monten(Black Label)

The sourness unique to a kimoto is very mild, and provides an elegant flavor.
This sake develops over the years.


Type:Junmai Kimoto (純米生酛)
Polish Rate:65%
Alchohol Content:17.4                
Vintage:2016
Sake Meter Value:+1.5
Rice:Hitogokochi 100% Locally grown
Suggested pairings:Pork chops, Beef steaks

Monten(Purple Label)

The water used to make this sake is hard water springing from a tunnel beneath the northern Japan Alps. It is a hard water rich in minerals, which makes a sharp and crisp taste.

Type:Junmai Ginjo (純米吟醸)
Polish Rate:59%
Alchohol Content:17.6                   
Vintage:2016
Retail Price:36000 yen
Sake Meter Value:+7
Rice:Miyamanishiki 100% Locally grown
Suggested pairings:Sole meuniere, Poele of red snapper

Monten(Gold Label)

A junmai ginjo going with a soft body and long tail.

Type:Junmai Ginjo (純米吟醸)
Polish Rate:55%
Alchohol Content:14.9
Vintage:2016
Retail Price:35000 yen
Sake Meter Value:±0
Rice:Miyamanishiki 100% Locally grown
Suggested pairings:Roasted duck breast, Wash type cheese

Purchase of sake

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Monsay Lineup

Monsay(Blue Label)

Type:Junmai Daiginjo (純米大吟醸)
Polish Rate:39%
Alchohol Content:16.5                   
Vintage:2016
Sake Meter Value:-1
Rice:Miyamanishiki 100% Locally grown

Monsay(Black Label)

Type:Junmai Kimoto (純米生酛)
Polish Rate:65%
Alchohol Content:17.4
Vintage:2016
Sake Meter Value:+1.5
Rice:Hitogokochi 100% Locally grown

Monsay(Purple Label)

The water used to make this sake is hard water springing from a tunnel beneath the northern Japan Alps

Type:Junmai Ginjo (純米吟醸)
Polish Rate:59%
Alchohol Content:17.6
Vintage:2016
Sake Meter Value:+7
Rice:Miyamanishiki 100% Locally grown

Monsay(Gold Label)

A junmai ginjo going with a soft body and long tail.

Type:Junmai Ginjo (純米吟醸)
Polish Rate:55%
Alchohol Content:14.9
Vintage:2016
Sake Meter Value:±0
Rice:Miyamanishiki 100% Locally grown
Suggested pairings:Roasted duck breast, Wash type cheese

Purchase of sake

ONLINE SHOP

About the \"Monten\"\"Monsay\" Logo

The logos of Monten/Monsay are of the works of Satoshi Nemoto, a Japanese Calligrapher

Profile
Born in 1984.
PhD in Calligraphy, Daito Bunka University.
Numerous appearances on TV.

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