Representatives from Kubota stop by from time to time to remind us just how exceptional their sakes are, and the Senshin is one that impressed us years ago but was never previously offered—until now. Produced by Asahi Shuzo, established in 1830 and located in the remote village of Koshiji in Niigata Prefecture, Kubota is surrounded by untouched woodland and rice fields in an area famed for its natural beauty. Senshin is only released four times a year in small batches, with most bottles allocated to top restaurants, but we were fortunate to secure a limited quantity at special pricing. Shenshin (meaning refined mind) is made exclusively from the local Niigata variety Takanenishiki, which is finer-grained and polishes exceptionally well compared to other regional varieties. The rice is milled down to 28% and aged for a full year before release to add complexity and balance. Senshin is the most refined Junmai Daiginjo outside of their ultra-premium “Tsugu”( $400) and reminds us of a mini version with its elegant precision and depth.

The nose is strikingly pure, offering delicate aromas of white peach, melon skin, orange blossom, and mochi rice flour, followed by a subtle saline note that hints at the coastal terroir. On the palate, Senshin delivers a weightless yet texturally layered experience, with flavors of Meyer lemon, Fuji apple, and a faintly nutty character that evolves into a soft, lingering umami. Its glycerin-rich mouthfeel glides across the tongue, finishing with quiet power and pristine balance. Best enjoyed lightly chilled or just below room temperature, this sake blossoms with warmth, gaining roundness and amplified aromatics in the glass. This drink is at a much higher level than the price would suggest, and we have a very limited supply available now. Once it’s gone, this price won’t be available again, so stock up while you can!