NOVEMBER 2023 — SAKE OF THE MONTH
KUBOTA & MIMUROSUGI SAKE
KUBOTA MANJYU
ORIGINAL YEAST YX EDITION
This edition of Kubota Manju is characterized by three key factors: the sake rice, the rice polishing method, and the original “YX” yeast. The sake rice is then polished in house down to a ratio of 40% using the original shape (Genkei) polishing method. Finally, the sake is brewed with “YX” yeast, an original brewery-developed yeast cultivated over many years. This results in a dynamic, multi-layered, and elegant nose with a deep, mellow flavor. As expected of a Niigata sake, the finish is clean and crisp.
#10737 KUBOTA MANJYU LIMITED YEAST 6/720ml
MIMUROSUGI KIOKE BODAIMOTO
Imanishi Brewery’s philosophy is “pure and correct sake brewing”. Miwa, where the god of sake resides, is therefore a seemingly contradictory element; a transparent and smooth taste that results from a pursuit of perfection, a powerful and mouth-filling flavor derived from use of Soyashi water – unique to the Nara region’s historical Bodaimoto method – and a complex taste and aroma created by microorganisms that live inside Kioke wooden tanks. The power these unique elements creates an exquisite harmony.
#10609 MIMUROSUGI KIOKE BODAIMOTO 12/720ml
MIMUROSUGI -DIO ABITA-
Dio Abita (“God dwells” in Italian) is crafted with “water of the gods” from Mt. Miwa and Yamada Nishiki rice with a rice polishing ratio of 60%. It is a single heat-treated genshu sake with an alcohol content of 13%, created without the use of carbon filtration. Fresh, lemonade-like Ginjo aroma, fruity juiciness, well-rounded sweetness and umami and clean acidity on the finish.
#10709 MIMUROSUGI DIO ABITA JG 12/720ml
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