Kubota Seppou Junmai Daiginjo Snow Peak White Version 500ml 久保田白雪峰

Product details

This special Kubota sake is produced by Asahi Shuzo in Niigata in collaboration with an outdoor gear brand, Snow Peak, and, along with Seppou Black, is made to be enjoyed amid nature with the changes brought by the seasons. It represents the early days of spring, as the snow melts and the first buds sprout from the warm spring breeze. Aged at near-freezing temperatures to preserve its aromas and freshness, this seasonally released sake is a celebration of hanami—bright, elegant, and teeming with life.

This sake embodies the perfect harmony of sweetness and tartness. Its refreshing elixir, crafted with a meticulous rice polishing ratio of 50% for koji and 33% for mash, unveils the vibrant notes of muscat grapes and musk melon. With a subtle hint of umami derived from Niigata-produced Gohyakumangoku rice, this sake is a testament to the rich heritage of its origin and an invitation to experience the sublime artistry of Japanese sake.

Rice: Niigata Gohyakumangoku rice & Local Niigata Rice | Polishing Ratio: 50% for Koji & 33% for Mash 

Soujo Kubota Seppou is a refreshing tipple that balances sweetness and tartness with refreshing notes of muscat grapes and muskmelon, as well as a hint of umami from rice.

This Junmai Daiginjo has a bright acidity that, when warmed, transcends into a realm of rich, creamy intensity. 

Kubota Seppou Soujo is an exceptionally versatile sake, adapting well to different serving temperatures. When served warm, it enhances rich winter dishes like broth, roasted vegetables, and clean proteins, bringing out their flavors. Chilled, it pairs perfectly with lighter fare such as vegetable or fish crudo and creamy cheeses.

The sake’s character shifts with temperature: warm, it offers a mild, unique aroma, while chilled, it brings a sharper, more refreshing aftertaste. Ideal for serving at temperatures between 10-20°C (50-68°F), it can be enjoyed according to season or personal preference. 

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.