| Brand | Kubota |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Daiginjo |
| ABV | 15% |
Product details
Kubota Manju In-House Yeast Sake embodies Asahi Shuzo's dedication to innovative technology aimed at enhancing the drinking experience for connoisseurs of Kubota Manju. This new iteration of Kubota Manju is brewed using Gohyakumangoku rice sourced from the Koshiji area in Nagaoka City, polished to a 40% ratio using the meticulous Genkei-Seimai method, spanning over 100 hours.
The limited-edition Kubota Manju Junmai Daiginjo features Asahi Shuzo's proprietary in-house cultivated yeast, renowned for imparting layers of refined aromas and a deep, smooth flavor profile. It culminates in a distinctively clear, crisp finish that embodies the hallmark characteristics of Niigata Prefecture's sake craftsmanship.
Rice: Gohyakumangoku | Polishing Ratio: 40%
Kubota Manju's in-house yeast sake delights with a harmonious blend of refined flavors and elegant aromas, featuring delicate floral notes, ripe pear, and hints of melon. It offers a velvety texture on the palate, with an initial sweetness of white peach and lychee balanced by crisp acidity, revealing deeper umami flavors, and culminating in a clean, lingering finish of sophistication and depth.
To fully appreciate this Kubota Manju in-house yeast sake, it is best enjoyed slightly chilled to enhance its crispness and delicate aromatics. Pairing this sake with delicate dishes such as sashimi, seafood ceviche, or light appetizers allows its subtle complexities to shine through. The sake's clean finish also makes it a delightful companion to dishes with nuanced flavors, such as grilled vegetables or creamy risottos.
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.
