A refreshing and pure delicate taste, complemented by a gentle aroma, crafted as a "Junmai Ginjo sake for enjoying with food" to make everyday dining a bit special. The taste is fresh and crisp, with the original flavor of rice and a hint of acidity, accompanied by a lingering finish and sweetness. It enhances the natural flavors and aromas of ingredients without overpowering the taste of the dish.
As the day comes to an end, let's savor the moments of "special yet ordinary" together.
"Kubota Senju" is the initial brand born in 1985 and serves as the cornerstone of Kubota. Witnessing the shift of Japanese people from physical to intellectual labor in urban life, the brewers aspired to create a "light, dry" sake. Through fundamental improvements in brewing techniques, they achieved a refreshing dryness with a soft texture that wasn't suited to everyone's taste at the time.
35 years have passed, and with the evolution of time, they continue to pursue the concept of sake that is more suitable for "pairing with food, with a refreshing taste." Emphasizing low-temperature and high-precision fermentation processes, they have enhanced the crispness while minimizing unwanted flavors. Additionally, by maximizing the role of koji, they have maintained the refreshing dryness while creating a more complex mouthfeel.
As the day comes to an end, let's savor the moments of "special yet ordinary" together.
"Kubota Senju" is the initial brand born in 1985 and serves as the cornerstone of Kubota. Witnessing the shift of Japanese people from physical to intellectual labor in urban life, the brewers aspired to create a "light, dry" sake. Through fundamental improvements in brewing techniques, they achieved a refreshing dryness with a soft texture that wasn't suited to everyone's taste at the time.
35 years have passed, and with the evolution of time, they continue to pursue the concept of sake that is more suitable for "pairing with food, with a refreshing taste." Emphasizing low-temperature and high-precision fermentation processes, they have enhanced the crispness while minimizing unwanted flavors. Additionally, by maximizing the role of koji, they have maintained the refreshing dryness while creating a more complex mouthfeel.
Product Name: Kubota Senju Ginjo
Grade: Ginjo
Polishing Rate: Koji rice: 50%, Kakemai: 55%
Rice Type: Gohyakumangoku
Alcohol: 15%Vol
Brewery Prefecture: Niigata Asahi-Shuzo Sake Brewing Co., Ltd.
