| Brand | Kubota |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 14% |
Product details
Kubota Suijyu Daiginjo Nama is a captivating expression of Japanese sake artistry, embodying the pinnacle of freshness and refinement from the distinguished Asahi Shuzo brewery in Niigata Prefecture. This nama, or unpasteurized sake, is crafted with meticulous attention to detail, highlighting the brewery's commitment to quality and tradition. The result is a sake that offers an exceptional tasting experience, capturing the essence of the pristine ingredients and the masterful brewing techniques of Niigata.
What sets this sake apart is its unpasteurized nature, which preserves its vibrant, fresh character. It has a delicate and silky texture. Its elegant aroma and mellow flavor make this fruity tanrei-karakuchi (crisp and dry) sake feel like a breath of fresh air.
Rice: Niigata Gohyakumangoku & Local Niigata Rice | Polishing Ratio: 50% for Koji & 40% for Mash
Upon opening the bottle, one is immediately greeted with a refreshing bouquet of fruity and floral aromas, including notes of green apple, pear, and delicate blossoms. These lively fragrances are followed by a crisp, clean palate that balances subtle sweetness with a refined acidity, delivering a refreshing and smooth finish. The sake's light, silky texture enhances the overall experience, making each sip a delight.
This Suijyu Daiginjo's fresh and nuanced flavor profile makes it an ideal match for traditional Japanese cuisine, such as marinated salmon, sashimi, sushi, and tempura, where it enhances the umami and complements the delicate flavors of the food. It also pairs beautifully with lighter Western dishes, including seafood, genovese of vegetable, and grilled vegetables, offering a harmonious contrast that elevates the dining experience.
Ideal serving temperature: 10°C (50°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.
