Kubota Blue Senjyu Junmai Ginjo Sake

About Kubota Blue Senjyu Junmai Ginjo Sake

Meticulously crafted and carefully fermented, Kubota Blue Senjyu Junmai Ginjo Sake is a fine embodiment of traditional Japanese sake. Crafted by Asahi Breweries, a renowned sake brewery with a rich history dating back to the 19th century, this sake brings forward a legacy of time-honored sake-making traditions. What sets this sake apart is its Junmai Ginjo classification, indicating that it is made from pure rice without the addition of brewers’ alcohol and involves careful milling of the rice to 60% of its original size. The use of pristine water from the Niigata Prefecture, combined with slow and low-temperature fermentation, enhances the inherent flavor nuances of ginjo sake. Whether you are a seasoned sake enthusiast or a curious newcomer to Japanese spirits, you will be captivated by the subtle elegance of Kubota Blue Senjyu Junmai Ginjo Sake. So why wait? Order online now to enjoy an authentic taste of Japan.

Tasting Notes

The Kubota Blue Senjyu Junmai Ginjo Sake greets you first with a delicate and inviting nose, reflecting the fragrant aroma of ripe pears and bananas. The mouthfeel is soft and light, distinguished by its smooth sensation that balances the sweetness perfectly with a touch of umami. The lingering aftertaste will leave you with gentle hints of vanilla and a soothing warmth, encapsulating the refined quality of this sake.

Suggested Serves

• Enjoy it chilled with sashimi: The soft and light feel of this sake perfectly complements the freshness of sashimi, enhancing the overall dining experience.

• Pair it with grilled fish: The umami flavors of Kubota Blue Senjyu pair well with the smoky notes of grilled fish, creating a satisfying balance of flavors.

• Sake cocktail – Ginjo Highball: Mix this sake with club soda and a squeeze of lime for a refreshing cocktail that showcases its delicate flavors.

Production Notes

The production of Kubota Blue Senjyu Junmai Ginjo Sake follows a traditional sake brewing process. High-quality sake rice is milled down to 60% of its original size to remove impurities. The rice is then steamed, mixed with koji (rice mold) and water, and left to ferment in a temperature-controlled setting for an extended time. This methodology results in a sake with complex and fine flavors that certainly stands out. For those interested in exploring Japanese spirits or looking to add to their sake collection, order this distinct sake online to experience the best of traditional Japanese sake brewing.

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