SAKE OF THE MONTH
October Special Sake
Made with naturally-occuring lactobacillae, this sake itself has a deep, round flavor and is excellent at any temperature with nearly any kind of food.
The flavor is initially subdued, before it unfolds the rich and solid sake that it is. While nestled comfortably in tanks chilled by literal tons of pure white snow, it develops into a round and smooth sake with a subtle and fine aroma and a mellow, dry finish.
Kubota Seppou “Soujo” is 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
Has an elegant nose with notes of pear and melon, with a harmonious acidity and pleasant mouthfeel. Kubota’s distinctive smooth and clean texture and crisp flavor lead into a comfortably long finish.
As they utilize the traditional Yamahai brewing method, this Kubota Hekiju is granted extra deep flavors, yet still carries a light and clean mouthfeel and swallows easily. Best enjoyed at body temperature or chilled.
Aiming for a Sake that can be enjoyed with a meal, Kubota Senjyu boasts a modest bouquet and a timeless flavor that one does not tire of drinking. Velvety mouthfeel and excellent chilled, but this Ginjo is quite amicable to being enjoyed warmed as well.