| Brand | Kubota |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | - |
| ABV | 16% |
Product details
Flawless balance. Kubota’s flagship premium sake is a lesson in harmony as its refined aroma works in equilibrium with its clean, silky smooth texture. The result is a sublime tanrei-karakuchi (crisp and dry) sake perfect for any occasion. This Junmai Daiginjo has a complex flavor and flawlessly balances umami, sweetness, and tartness. Drop-dead gorgeous honeysuckle and tuberose aromas, sexy creamy texture, and flavors of Fuji apple and tart, spicy pear. The finish is so clean, that it disappears from your palate like the morning mist.
Manjyu is the seductive femme fatale of the Kubota line with its floral, refined aroma, elegant flavors, and razor-sharp, clean finish. It's a true balancing act: wonderfully complex and easy breezy at the same time. It's obvious why this is one of the most sought-after junmai daiginjo in Japan.
Rice: Niigata Gohyakumangoku rice & Local Niigata Rice | Polishing Ratio: 50% for Koji & 33% for Mash
It is pleasantly floral, and Kubota Manjyu’s refined aroma perfectly harmonizes with its clean, silky, and smooth texture. Notes of dried strawberries and nuts. A truly sublime tanrei-karakuchi (dry ＆ crisp) sake. The refreshing white flower aroma and crystal-clean texture are like a fresh spring stream babbling in the sun.
Manjyu pairs with almost anything but does best with light seafood dishes like seafood tempura, and sushi. Enjoyed chilled, this sake can reveal the calm and complex portrait of existence.
Ideal serving temperature: 10℃ - 15℃（50℉ - 59℉）
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.
