| Brand | Kubota |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Daiginjo |
| ABV | 15.5% |
Product details
Kubota Hekijyu Junmai Daiginjo is a masterpiece of Japanese sake brewing, reflecting the pinnacle of craftsmanship and tradition at the esteemed Asahi Shuzo brewery in Niigata Prefecture. Renowned for its dedication to excellence, Asahi Shuzo meticulously crafts this sake to showcase the purest and most refined elements of premium sake. Niigata, with its pristine water sources and superior rice, provides the ideal environment for creating such an exceptional Junmai Daiginjo.
This traditional Yamahai-style sake has a robust and bold earthy flavor that harmonizes with a light, smooth, and refreshing finish. The refined flavors of Daiginjo collaborate with the deeper notes of traditional Yamahai-style sake, creating a lasting and complex umami experience on the tongue.
Rice: Niigata Gohyakumangoku | Polishing Ratio: 50%
Upon opening the bottle, one is greeted with an enticing bouquet of floral and fruity aromas, including delicate notes of pear, grape, and a hint of sugarcane. These fragrances set the stage for a tasting experience marked by a smooth, silky texture and a perfectly balanced palate. The sake offers a harmonious blend of subtle sweetness and refined acidity, culminating in a clean, crisp finish that lingers pleasantly.
Kubota Hekijyu Junmai Daiginjo’s nuanced flavor profile enhances the umami of traditional Japanese cuisine, such as sushi, sashimi, and tempura, while also complementing lighter Western dishes, including grilled seafood, poultry, and fresh salads.
Ideal serving temperature: 10-15°C, 35-40°C (50-59°F, 95-104°F)
Kubota sake, a mirror of the times, uses ancient wisdom and cutting-edge research to refine its products, ensuring they exceed expectations and reflect the times, with its signature tanreikarakuchi (a crisp, clean, and dry) finish reflecting changing culinary culture. Rice and water are the lifeblood of Kubota's sake. Niigata Prefecture is often nicknamed “The Land of Rice” due to its ideal climate. One of their master brewers once said, “The quality of sake cannot exceed the quality of its ingredients,” a philosophy they still hold today.
The process of making sake involves the transformation of unpolished brown rice into white rice. Then polished rice is washed, soaked, and steamed for 45 minutes before being kneaded and unraveled. The koji-rice blend is then mixed with water, koji, yeast, and rice to create the moromi (sake mash). The moromi is then fermented for about a month, then pressed and separated into sake and sake kasu, a sake lees “cake.”. The sake is then filtered to remove any undesirable flavors and pasteurized. The processed sake is stored in giant tanks and then evaluated and blended to match brand flavor profiles. The blended sake is then filtered again to remove any potential effects on flavor or taste. The sake is diluted to obtain the correct alcohol percentage.
