【Asahi Shuzo - Kubota】
【Produced in Niigata Prefecture-Five million koku is used after sake rice】
ZJ142- Kubota Junmai Daiginjo
Special price: $175/bottle
Rice type: 100% produced in Niigata Prefecture, using five million stones
Rice polishing steps: 50%
Alcohol content: 15%
Capacity: 720ml
Production date: 2025/02 - 2025/04
"Kubota Junmai Daiginjo" has a gorgeous aroma like pear or cantaloupe, with a perfect balance of sweetness and acidity. The aroma is gorgeous and low-key. Every sip can fully demonstrate the pure quality of the wine. When you drink it, the sweetness and acidity are accompanied, and the taste is balanced and finished. Long.
【Asahi Shuzo - Kubota】
Asahi Shuzo was founded in 1830 and has a history of 150 years. It has always used "Asahiyama" as its main brand. After many years, it has established itself as the top sake brewery in the prefecture. The brand "Kubota" was born in 1985 and has only 36 years of history, which is relatively young. In the 1980s in Japan, it was an era of economic downturn️, and the sake market was flooded with cheap and low-quality sake. In order to maintain business, even the only well-known brand at the time, "Asahiyama", was involved in a price reduction war, resulting in vicious Circular and damaging brand image. At that time, the fourth generation president of the sake brewery, Hirasawa Hiroshi, was determined to change the current situation and bring out the thinking that "quality is more important than quantity", so he determined to create an epoch-making high-quality and delicious sake that would be refreshing and not greasy. The style broke the mainstream sweet and aromatic style at that time. So "Kubota" was successfully developed, and "Kubota" is also the name of "Kubotaya" when the brewery was first founded. It means returning to the origin and original intention of brewing, which is of profound significance️.
Since the launch of "Kubota", Japan's sake market has changed, bringing a new trend to the trend that has always only pursued sweetness and richness. People began to pay attention to and taste carefully the "Tarei Shinkou" style sake, which brought a new trend to the sake industry. Here comes the new shock. Some consumers have gradually realized that "Danli Xinkou" is more suitable for pairing with food. It is refreshing and fresh and brings out the umami taste of food. Asahi Shuzo adheres to the "consistency of agricultural brewing", so the sake rice of the "Kubota" brand uses 5 million koku grown by contracted farmers in the area. Five million stone (five million stone) is one of the best sake rice in Japan and is also the representative of Niigata wine rice. For example, Yamada Nishiki is the king of sake rice, so five million stone is called the queen of sake rice. The most popular is the "Tanli Sinkou" route. In addition to cooperating with contracted farmers, the brewery also uses the "hosui" that gushes from Asahi Shrine to make wine, and uses satellite observation to select the best harvest time for raw rice. Combining traditional techniques with modern science and technology, we brew "Kubota" with rich aroma, elegance and delicate wine quality year after year. It is smooth and fragrant in the mouth, clean and neat in the end, and has a clear and refreshing taste.
