【Produced in Niigata Prefecture - Used after five million koku of rice】
【Produced in Niigata Prefecture, a holy land of sake known for its beautiful mountains and waters】
【A century-old sake brewery | A renowned Japanese brand with over 30 years of history】
ZJ288 - KUBOTA Senju Junmai Ginjo 720ml
Special Price: $135/bottle
Rice Variety: 100% Gohyakumangoku (50000 ku) from Niigata Prefecture
Rice Polishing Ratio: 50-55%
Alcohol Content: 15%
Serving Temperature: Cold, Room Temperature
Volume : 720ml
Production Date: 2025.12
This sake features a newly designed Senju packaging by Kubota and is a limited edition for Japanese restaurants. It retains the smooth flavor characteristic of Senju, with aromas of apple and pear, and a mild acidity. It is a sake that pairs perfectly with food and can be enjoyed chilled or warmed!
Founded in 1830, Asahi Brewery has a history of 150 years and has always used "Asahiyama" as its main brand. Over the years, it has established itself as a top brewery in the prefecture. The "Kubota" brand, on the other hand, was established in 1985, making it relatively young with only 36 years of history. In the 1980s, during a period of economic downturn in Japan, the sake market was flooded with cheap, low-quality sake. To maintain business, even the then-famous and only "Asahiyama" brand was caught in a price war, creating a vicious cycle and damaging its brand image. At the time, the fourth-generation president of the brewery, Hirasawa Toru, was determined to change the status quo and promote the idea that "quality is more important than quantity." He resolved to create a groundbreaking, high-quality, and delicious sake, breaking away from the prevailing sweet and aromatic style with its refreshing and non-greasy taste. Thus, "Kubota" was successfully developed. "Kubota" is also the name of the brewery's original name, "Kubotaya," signifying a return to the origins and initial passion of sake brewing—a profound meaning.
Since the introduction of Kubota, the Japanese sake market has undergone a transformation, bringing a new trend from the previous pursuit of only sweet and rich flavors. People have begun to pay attention to and savor the "light and dry" style of sake, which has brought a new impact to the sake industry. Some consumers have also gradually realized that "light and dry" sake is more suitable for pairing with food, as its refreshing and fresh taste brings out the umami flavor of the food.
Asahi Brewery adheres to the principle of "farming and brewing in harmony," therefore, all the rice used in its "Kubota" brand sake is Gohyakumangoku, grown by contracted farmers in the region. Gohyakumangoku is one of Japan's finest sake rice varieties and a representative of Niigata sake rice. Just as Yamada Nishiki is considered the king of sake rice, Gohyakumangoku is often referred to as the queen, characterized by its "light, elegant, and dry" flavor. In addition to collaborating with contracted farmers, the brewery uses "treasure water" flowing from Asahi Shrine and selects the optimal harvest time for the rice through satellite observation. By blending traditional techniques with modern science and technology, year after year, they brew "Kubota" sake, which is rich in aroma, elegant and refined, with a delicate texture; it is smooth and fragrant on the palate, with a clean and crisp finish, possessing a clear and refreshing taste.
