Introducing Kubota Junmai Daiginjo Japanese Sake: A Culinary Symphony!

Nestled in the heart of Japan’s brewing tradition lies Kubota Junmai Daiginjo Japanese Sake, a symphony of refined flavours and delicate craftsmanship. With a rice polishing ratio of 50% and an alcohol content of 15.6%, this sake embodies the epitome of premium quality. Crafted by the esteemed Asahi Brewery, each bottle encapsulates the essence of Japanese brewing mastery.

Aromas of Elegance: Pear and Melon

When opened, the air is filled with a refined floral aroma, reminiscent of ripe pear and succulent melon. With each sip, the palate is greeted by a delicate balance of sweetness and tartness, dancing in perfect harmony. The essence of pear and melon unfolds, accompanied by a subtle hint of cinnamon and clove. It’s a sensory journey that delights the senses with every sip.

Crisp and Distinct Aftertaste

As the last drop caresses the palate, a modern, sharp and distinct crispness lingers. The aftertaste is nothing short of sublime, leaving a lasting impression that embodies the essence of the new Kubota. It's a testament to the meticulous craftsmanship and dedication to perfection.

Brewery Details

Crafted with precision by the Asahi Brewery, Kubota Junmai Daiginjo is a testament to centuries of brewing tradition. With a polishing ratio of 50% and an alcohol content of 15.6%, it represents the pinnacle of Japanese sake craftsmanship. The rice variety, Gohyaku Mangoku, contributes to its rich complexity, while the acidity level of 1.3 adds a refreshing zing. 

Japanese Sake Cooking Suggestions

Pairing Kubota Junmai Daiginjo with scallop sashimi elevates the dining experience to new heights. The delicate sweetness of the sake complements the subtle flavours of the sashimi, creating a harmonious symphony of taste. For a perfect culinary adventure, lightly grill the scallops and drizzle them with a citrus-infused soy sauce, allowing the flavoors to meld seamlessly.

Serving Suggestions: A Perfect Pairing

Indulge in the elegance of Kubota Junmai Daiginjo by serving it lightly chilled as an aperitif. Its refreshing acidity and rich fruitiness make it the perfect accompaniment to a variety of dishes. Pair it with canapes, agedashi tofu, tempura prawns or an exquisite platter of sashimi. Let the flavours mingle and dance on your palate, creating moments of culinary bliss.

• Brewery: Asahi Brewery
• Polishing Ratio: 50%
• Rice Variety: Gohyaku Mangoku
• Alc: 15.6% Vol
• SMV: ±0
• Acidity: 1.3