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Kubota Tokugetsu Junmai Daiginjo 720ml 久保田得月纯米大吟酿

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Overview

A limited sake the opens up the most during the Fall season, when the moon is most beautiful. The reason behind the name "Tokugetsu" (Special Moon) is because the rice, when polished down to 28%, it shines like the moon in a dark sky.

Brand	Kubota
Region	Japan
Spirits Type	Sake
Spirits Style	Junmai Daiginjo
ABV	15.5%

Product details

Kubota Tokugetsu Junmai Daiginjo is a luxurious and meticulously crafted sake that embodies the essence of elegance and tradition from the acclaimed Asahi Shuzo brewery in Niigata Prefecture. This premium sake is the epitome of the brewery's dedication to producing the highest quality sake, combining the finest ingredients with masterful brewing techniques to create a truly exceptional product. Niigata's pristine water and superior rice provide the perfect foundation for this exquisite Junmai Daiginjo, which showcases the depth and complexity of the region's sake-making heritage.

When Niigata's special rice, "Yukinosei," is freshly milled to 28%, the small pearlescent grains inspire the image of the harvest moon, which was named Tokugetsu. The sake is bottled in September, the harvest season. An elegant aroma, delicate flavor, and gentle texture make this seasonal, limited Junmai Daiginjo most attractive.

Rice: Yukinosei | Polishing Ratio: 28%

Tokugetsu is greeted with an enchanting bouquet of floral and fruity aromas, including hints of white peach, melon, and a subtle touch of jasmine. These fragrances set the stage for a tasting experience that is both refined and harmonious. The palate is greeted with a delicate sweetness, balanced by a gentle acidity and a silky, velvety texture. The finish is long and clean, leaving a lasting impression of elegance and sophistication.

Tokugetsu Junmai Daiginjo is best enjoyed chilled. Its delicate and complex flavor profile makes it an ideal match for high-quality Japanese cuisines, such as sashimi, sushi, and kaiseki, where it enhances the umami and complements the subtle flavors of the food. It also pairs wonderfully with fine Western dishes, including seafood, white meats, and light, creamy sauces, offering a refined contrast that elevates the dining experience.

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.