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Kubota Manju Junmai Daiginjo 720ml

$69.99
Kubota Manju Junmai Daiginjo 720ml
A favorite from Kubota, its been over a years since we have offered this great Sake. Brewed by Asahi Brewery, in Nigata prefecture in western Japan, Asahi Brewery cultivates their special rice and has an agricultural lab where they constantly improve their rice quality. The rice they use for this Sake is called Kyakumangoku and is used in combination with specific mountain water with a low mineral content to provide a very smooth palate feel with no bitterness. The rice is 67% polished, leaving 33% of the original grain behind, a process that takes 70 hours to complete. The polished rice is then fermented using two techniques, Sokujyo and Kimoto style. Sokujyo uses a lab-based yeast to get a very precise flavor profile researched by the brewery. In contrast, Kimoto uses the ambient yeast in the rice to start the fermentation, which gives a broader, more traditional flavor profile and creamier mouthfeel. After fermentation, the two are blended together. Combining the two techniques provides a very refreshing, dry, and crisp mid-palate with perfect sweetness and acidity on the finish to give vibrancy and lift the subtle flavors but with more complexity, elegance, and mouthfeel from the addition of the Kimoto style. Excellent Sake is all about subtlety and nuance, less about power and boldness, which the Manju shows off flawlessly. This is perfect for Toro or Ribeye foods with a higher fat content because it cuts through the richness, cleanses the palate, adds to the Umami profile and overall eating experience. We recommend serving this slightly chilled for the Sake to show at its best. Manju is a fantastic higher-tier Sake that we and a long-time favorite from one of Japan's best Breweries.

Kubota Manju Junmai Daiginjo 720ml

Kubota Manju Junmai Daiginjo 720ml

$69.99
$69.99

A favorite from Kubota, its been over a years since we have offered this great Sake. Brewed by Asahi Brewery, in Nigata prefecture in western Japan, Asahi Brewery cultivates their special rice and has an agricultural lab where they constantly improve their rice quality. The rice they use for this Sake is called Kyakumangoku and is used in combination with specific mountain water with a low mineral content to provide a very smooth palate feel with no bitterness. The rice is 67% polished, leaving 33% of the original grain behind, a process that takes 70 hours to complete. The polished rice is then fermented using two techniques, Sokujyo and Kimoto style. Sokujyo uses a lab-based yeast to get a very precise flavor profile researched by the brewery. In contrast, Kimoto uses the ambient yeast in the rice to start the fermentation, which gives a broader, more traditional flavor profile and creamier mouthfeel. After fermentation, the two are blended together. Combining the two techniques provides a very refreshing, dry, and crisp mid-palate with perfect sweetness and acidity on the finish to give vibrancy and lift the subtle flavors but with more complexity, elegance, and mouthfeel from the addition of the Kimoto style. Excellent Sake is all about subtlety and nuance, less about power and boldness, which the Manju shows off flawlessly. This is perfect for Toro or Ribeye foods with a higher fat content because it cuts through the richness, cleanses the palate, adds to the Umami profile and overall eating experience. We recommend serving this slightly chilled for the Sake to show at its best. Manju is a fantastic higher-tier Sake that we and a long-time favorite from one of Japan's best Breweries.