“Kubota Senju” truly represents the origin of Kubota, born in 1985 when the brand was first launched. Observing the Japanese transition from physical to intellectual professions, Kubota aspired to create a “tanrei karakuchi” (light and dry) sake. By fundamentally reinventing sake making, they succeeded in producing a refined and delicate flavor that was both dry and pleasantly smooth, a taste that was unconventional for the time.
35 years later, adapting to the times, Kubota continues to refine a fresh flavor that pairs perfectly with meals. By promoting low-temperature, high-precision fermentation, they have reduced impurities to accentuate the feeling of purity. In addition, by fully exploiting the potential of koji, they have retained the lightness and elegance characteristic of the "tanrei" taste, while enriching the depth and diversity of flavors.
- Fermentation : -
- Classification : Ginjo
- Water hardness : Soft
- Toji : Kurabito
- Palate : Semi-dry
- Rice :
- Koji: Gohyakumangoku Origin: Niigata
- Must: Gohyakumangoku Origin: Niigata
- Prefecture : Niigata
- Polishing : 50%
- Yeast : -
- Fragrance : Sweet fragrance
- Accompaniments : Stewed beef tendon, kabayaki-style grilled eel, seasonal sashimi (raw fish), grilled edamame beans, etc.
- Serving temperature : Chilled and room temperature
- Storage : Dark, cool place
Alcohol abuse is dangerous for your health, please consume in moderation.
The sale of alcohol to minors is prohibited.