• Brewery: Asahi Shuzo
• Alcohol: 15%
• Classification: Junmai Daiginjo
• Prefecture: Niigata
• Rice: Gohyakumangoku (五百万石)
• Polishing Ratio / Seimaibuai: 50%
• Sake Meter Value: 0
• Acidity: 1.3
• Bottle Size: 720ml

Kubota Junmai Daiginjo is produced by Asahi Shuzo in Niigata Prefecture using Gohyakumangoku rice polished to 50%.

Pear and melon are joined by white flowers, subtle citrus and fresh rice notes. The palate is smooth and clean, with gentle fruit, balanced acidity and a crisp, refreshing finish.

This sake reflects the modern Niigata style often described as tanrei-karakuchi: clean, precise and restrained rather than intensely aromatic or sweet. Gohyakumangoku is particularly well suited to this profile, helping preserve a light and focused character.

For me, this is a very useful Junmai Daiginjo for the table. It has enough aromatic expression to be enjoyed on its own, but the freshness and restrained style make it especially versatile with food.

Serve: Chilled, approximately 50–59°F.

Pair with: Sushi, sashimi, oysters, scallops, grilled white fish, shrimp, vegetable tempura, chicken, or lightly seasoned seafood dishes.