| Brand | Kubota |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 15% |
Product details
Kubota Senjyu Junmai Ginjo is an exquisite sake that epitomizes the artistry and tradition of Japanese sake brewing. Hailing from Niigata Prefecture, a region renowned for its pristine water and exceptional rice, this sake is crafted by the esteemed Asahi Shuzo. The brewery, with its deep-rooted heritage, has dedicated itself to producing sake of the highest quality, and Kubota Senjyu Junmai Ginjo stands as a testament to its dedication and expertise.
This junmai ginjo is a balanced tanrei-karakuchi (crisp and dry) sake with an elegant, refreshing, and gentle aroma, with echoes of umami and a smooth, dry mouthfeel. When chilled, you'll get hints of tartness and a crisp finish.
Rice: Niigata Gohyakumangoku | Polishing Ratio: 50% for Koji & 55% for mash
Upon the first sip, one is greeted with a bouquet of light, fruity aromas, including hints of green apple and melon, interwoven with subtle floral notes. These fragrances are followed by a crisp and clean palate, showcasing a harmonious blend of sweetness and acidity.
The sake's smooth texture and elegant finish make it exceptionally approachable, whether enjoyed on its own or paired with food. Its delicate flavors and balanced profile well pair with chicken nanban, sweet and sour sauce and other dishes. Additionally, it complements the umami notes of dishes such as tempura, yakitori, and even certain cheeses.
Ideal serving temperature: 10-20°C or 40°C (50-68°F or 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.
