Junmai Daiginjo

KUBOTA MANJYU
KUBOTA's flagship, a premium Junmai Daiginjo. The complex, pleasant flavor and flawless balance is crafted with expert brewing techniques. It has a floral, refined aroma that is in perfect harmony with the clean, silky and smooth texture. Recommended to serve slightly chilled or warmed to establish the presence of taste.
*As for exporting products with this new package, the first shipment will be in July.


Sake Features
Rice Polishing Ratio 50% for Koji (Gohyakumangoku rice produced in Niigata)
& 33% for mash (the locally grown rice in Niigata)
Alc. 15% Acidity Level 1.2
Sake Meter Value(SMV) +2 Volume 1.8L / 720ml / 300ml

Junmai Daiginjo

KUBOTA MANJYU

KUBOTA's flagship, a premium Junmai Daiginjo. The complex, pleasant flavor and flawless balance is crafted with expert brewing techniques. It has a floral, refined aroma that is in perfect harmony with the clean, silky and smooth texture. Recommended to serve slightly chilled or warmed to establish the presence of taste.

*As for exporting products with this new package, the first shipment will be in July.

Detail

Sake Features
Rice Polishing Ratio 50% for Koji (Gohyakumangoku rice produced in Niigata)
& 33% for mash (the locally grown rice in Niigata)
Alc. 15% Acidity Level 1.2
Sake Meter Value(SMV) +2 Volume 1.8L / 720ml / 300ml

Daiginjo(Nama Zake) 
Limited Edition: Available from April to September

KUBOTA SUIJYU
Refreshing unpasteurized Daiginjo – a seasonal sake, limited from April to September. Delicate, fresh and fruity mouthfeel, the elegant aroma and gentle taste leave a great impression. This beautiful, fragrant and mellow Nama (unpasteurized) is highly enjoyable served slightly chilled.

Sake Features
Rice Polishing Ratio 50% for Koji (Gohyakumangoku rice produced in Niigata)
& 40% for mash (the locally grown rice in Niigata)
Alc. 14% Acidity Level 0.9
Sake Meter Value(SMV) +4 Volume 720ml

Daiginjo(Nama Zake) 
Limited Edition: Available from April to September

KUBOTA SUIJYU

Refreshing unpasteurized Daiginjo – a seasonal sake, limited from April to September. Delicate, fresh and fruity mouthfeel, the elegant aroma and gentle taste leave a great impression. This beautiful, fragrant and mellow Nama (unpasteurized) is highly enjoyable served slightly chilled.

Detail

Sake Features
Rice Polishing Ratio 50% for Koji (Gohyakumangoku rice produced in Niigata)
& 40% for mash (the locally grown rice in Niigata)
Alc. 14% Acidity Level 0.9
Sake Meter Value(SMV) +4 Volume 720ml

Junmai Daiginjo(Yamahai Style)

KUBOTA HEKIJYU
The robust and bold flavor harmonizes with a light, smooth and refreshing finish. A gorgeous collaboration of the Yamahai style paired with Daiginjo refinement. Serve slightly chilled, or lukewarm to enjoy its distinctive taste.

Sake Features
Rice Polishing Ratio 50% for Koji & mash (Gohyakumangoku rice produced in Niigata)
Alc. 15% Acidity Level 1.2
Sake Meter Value(SMV) +2 Volume 1.8L / 720ml

Junmai Daiginjo(Yamahai Style)

KUBOTA HEKIJYU

The robust and bold flavor harmonizes with a light, smooth and refreshing finish. A gorgeous collaboration of the Yamahai style paired with Daiginjo refinement. Serve slightly chilled, or lukewarm to enjoy its distinctive taste.

Detail

Sake Features
Rice Polishing Ratio 50% for Koji & mash (Gohyakumangoku rice produced in Niigata)
Alc. 15% Acidity Level 1.2
Sake Meter Value(SMV) +2 Volume 1.8L / 720ml

Junmai Daiginjo

KUBOTA JUNMAI DAIGINJO
The floral aroma reminiscent of pear and melon and the delicate balance of sweetness and sourness spread across your tongue each time you take a sip, and the aftertaste rolls in pleasantly like an echo.

Sake Features
Rice Polishing Ratio 50% for Koji & mash (Gohyakumangoku rice produced in Niigata)
Alc. 15% Acidity Level 1.3
Sake Meter Value(SMV) ±0 Volume 1.8L / 720ml / 300ml

Junmai Daiginjo

KUBOTA JUNMAI DAIGINJO

The floral aroma reminiscent of pear and melon and the delicate balance of sweetness and sourness spread across your tongue each time you take a sip, and the aftertaste rolls in pleasantly like an echo.

Detail

Sake Features
Rice Polishing Ratio 50% for Koji & mash (Gohyakumangoku rice produced in Niigata)
Alc. 15% Acidity Level 1.3
Sake Meter Value(SMV) ±0 Volume 1.8L / 720ml / 300ml

Junmai Ginjo

KUBOTA KOUJYU
Its mild aroma comfortably expands, and the gently sweet mouthfeel shifts to a light acidic touch, with a mellow and rich rice-influenced finish. The brewer’s recommendation is to serve slightly chilled, at room temperature or slightly warmed.

Sake Features
Rice Polishing Ratio 55% for Koji (Gohyakumangoku rice produced in Niigata)
& 55% for mash (the locally grown rice in Niigata)
Alc. 15% Acidity Level 1.1
Sake Meter Value(SMV) +2 Volume 1.8L / 720ml

Junmai Ginjo

KUBOTA KOUJYU

Its mild aroma comfortably expands, and the gently sweet mouthfeel shifts to a light acidic touch, with a mellow and rich rice-influenced finish. The brewer’s recommendation is to serve slightly chilled, at room temperature or slightly warmed.

Detail

Sake Features
Rice Polishing Ratio 55% for Koji (Gohyakumangoku rice produced in Niigata)
& 55% for mash (the locally grown rice in Niigata)
Alc. 15% Acidity Level 1.1
Sake Meter Value(SMV) +2 Volume 1.8L / 720ml

Ginjo

KUBOTA SENJYU
"Perfect Ginjo for meals" - Food friendly, and complements a variety of dishes. The moderate aroma precedes a delicately flavored palate followed by a pleasantly clean and crisp finish. Served slightly chilled, at room temperature or slightly warmed to enjoy the best expression of a layered sake.
※ As for exporting products with this new package, the first shipment will be in July.

Sake Features
Rice Polishing Ratio 50% for Koji & 55% for mash (Gohyakumangoku rice produced in Niigata)
Alc. 15% Acidity Level 1.1
Sake Meter Value(SMV) +5 Volume 1.8L / 720ml / 300ml

Ginjo

KUBOTA SENJYU

"Perfect Ginjo for meals" - Food friendly, and complements a variety of dishes. The moderate aroma precedes a delicately flavored palate followed by a pleasantly clean and crisp finish. Served slightly chilled, at room temperature or slightly warmed to enjoy the best expression of a layered sake.

※ As for exporting products with this new package, the first shipment will be in July.

Detail

Sake Features
Rice Polishing Ratio 50% for Koji & 55% for mash (Gohyakumangoku rice produced in Niigata)
Alc. 15% Acidity Level 1.1
Sake Meter Value(SMV) +5 Volume 1.8L / 720ml / 300ml

Tokubetsu Honjozo

KUBOTA HYAKUJYU
Basic Kubota line. Dry and crisp, with a mild, modest flavor. Easy to drink, with an ever evolving flavor that you won’t get tired of. Recommended to serve slightly chilled to enjoy a refreshing taste, or to serve slightly warmed to enjoy the round, delicious flavor.

Sake Features
Rice Polishing Ratio 60% for Koji (Gohyakumangoku rice produced in Niigata)
& 60% for mash (the locally grown rice in Niigata)
Alc. 15% Acidity Level 1.0
Sake Meter Value(SMV) +5 Volume 1.8L / 720ml

Tokubetsu Honjozo

KUBOTA HYAKUJYU

Basic Kubota line. Dry and crisp, with a mild, modest flavor. Easy to drink, with an ever evolving flavor that you won’t get tired of. Recommended to serve slightly chilled to enjoy a refreshing taste, or to serve slightly warmed to enjoy the round, delicious flavor.

Detail

Sake Features
Rice Polishing Ratio 60% for Koji (Gohyakumangoku rice produced in Niigata)
& 60% for mash (the locally grown rice in Niigata)
Alc. 15% Acidity Level 1.0
Sake Meter Value(SMV) +5 Volume 1.8L / 720ml

Junmai Daiginjo 
Limited Edition: Available in April

SOUJO KUBOTA SEPPOU
Soujo Kubota Seppou is meant to be enjoyed with the signs of spring’s arrival, like thawing snow and budding flowers. Made from rice carefully selected for quality, it is fermented at low-temperature and stored at freezing point during winter in order to preserve the fresh aroma of the rice. Sweetness and moderate acidity along with refreshing notes of muscat grapes and musk melon in the perfect balance allow mild rice flavor on the palate later on. Served at 10-15 degrees, it has a sharpness reminiscent of chilly weather during cherry blossom season, while at room temperature it has a fragrance evocative of flowers in full bloom. It pairs excellently with bittersweet wild vegetable cuisines which make us feel the coming of spring.

Sake Features
Rice Polishing Ratio 50% for Koji (Gohyakumangoku rice produced in Niigata)
& 33% for mash (the locally grown rice in Niigata)
Alc. 14% Acidity Level 1.2
Sake Meter Value(SMV) +2 Volume 500ml

Junmai Daiginjo 
Limited Edition: Available in April

SOUJO KUBOTA SEPPOU

Soujo Kubota Seppou is meant to be enjoyed with the signs of spring’s arrival, like thawing snow and budding flowers. Made from rice carefully selected for quality, it is fermented at low-temperature and stored at freezing point during winter in order to preserve the fresh aroma of the rice. Sweetness and moderate acidity  along with refreshing notes of muscat grapes and musk melon in the perfect balance allow mild rice flavor on the palate later on. Served at 10-15 degrees, it has a sharpness reminiscent of chilly weather during cherry blossom season, while at room temperature it has a fragrance evocative of flowers in full bloom. It pairs excellently with bittersweet wild vegetable cuisines which make us feel the coming of spring.

Detail

Sake Features
Rice Polishing Ratio 50% for Koji (Gohyakumangoku rice produced in Niigata)
& 33% for mash (the locally grown rice in Niigata)
Alc. 14% Acidity Level 1.2
Sake Meter Value(SMV) +2 Volume 500ml

Junmai Daiginjo(Yamahai Style) 
Limited Edition: Available in July

KUBOTA SEPPOU
This special Kubota sake is made to be enjoyed amid nature with the changes brought by the four seasons. Made with natural yeast starter in Yamahai technique, it has a distinctively harmonious, deep flavor, making it the perfect accompaniment to meals enjoyed outdoors in nature. Serving temperature may be adjusted to depending on seasonal occasion or your tastes—when chilled, it creates a sharp, acidic aftertaste; when warmed, making it a distinctive, mild aroma.

Sake Features
Rice Polishing Ratio 50% for Koji (Gohyakumangoku rice produced in Niigata)
& 33% for mash (the locally grown rice in Niigata)
Alc. 16% Acidity Level 1.4
Sake Meter Value(SMV) +2 Volume 500ml

Junmai Daiginjo(Yamahai Style) 
Limited Edition: Available in July

KUBOTA SEPPOU

This special Kubota sake is made to be enjoyed amid nature with the changes brought by the four seasons. Made with natural yeast starter in Yamahai technique, it has a distinctively harmonious, deep flavor, making it the perfect accompaniment to meals enjoyed outdoors in nature. Serving temperature may be adjusted to depending on seasonal occasion or your tastes—when chilled, it creates a sharp, acidic aftertaste; when warmed, making it a distinctive, mild aroma.

Detail

Sake Features
Rice Polishing Ratio 50% for Koji (Gohyakumangoku rice produced in Niigata)
& 33% for mash (the locally grown rice in Niigata)
Alc. 16% Acidity Level 1.4
Sake Meter Value(SMV) +2 Volume 500ml