Junmai Daiginjo
| Rice Polishing Ratio | 50% for Koji (Gohyakumangoku rice produced in Niigata) & 33% for mash (the locally grown rice in Niigata) |
|---|
| Alc. | 15% | Acidity Level | 1.2 |
|---|---|---|---|
| Sake Meter Value(SMV) | +2 | Volume | 1.8L / 720ml / 300ml |
Junmai Daiginjo
KUBOTA MANJYU
Kubota's flagship - a premium Junmai Daiginjo.The complex, pleasant flavor and flawless balance is crafted with expert brewing techniques. Pleasantly floral, refined aroma is in perfect harmony with the clean, silky and smooth texture. Recommended to serve slightly chilled or warmed to establish the presence of taste.
Detail
| Rice Polishing Ratio | 50% for Koji (Gohyakumangoku rice produced in Niigata) & 33% for mash (the locally grown rice in Niigata) |
|---|
| Alc. | 15% | Acidity Level | 1.2 |
|---|---|---|---|
| Sake Meter Value(SMV) | +2 | Volume | 1.8L / 720ml / 300ml |
Daiginjo（Nama Zake）
Limited Edition: Available from April to September
| Rice Polishing Ratio | 50% for Koji (Gohyakumangoku rice produced in Niigata) & 40% for mash (the locally grown rice in Niigata) |
|---|
| Alc. | 14% | Acidity Level | 0.9 |
|---|---|---|---|
| Sake Meter Value(SMV) | +4 | Volume | 720ml |
Daiginjo（Nama Zake）
Limited Edition: Available from April to September
KUBOTA SUIJYU
Refreshing unpasteurized Daiginjo. Dedicate,fresh and fruity mouthfeel. An elegant aroma and a gentle taste are impressive. This beautiful fragrant and mellow Nama (unpasteurized) is highly recommended to serve chilled (10-15c degree).
Detail
| Rice Polishing Ratio | 50% for Koji (Gohyakumangoku rice produced in Niigata) & 40% for mash (the locally grown rice in Niigata) |
|---|
| Alc. | 14% | Acidity Level | 0.9 |
|---|---|---|---|
| Sake Meter Value(SMV) | +4 | Volume | 720ml |
Junmai Daiginjo(Yamahai Style)
| Rice Polishing Ratio | 50% for Koji & mash (Gohyakumangoku rice produced in Niigata) |
|---|
| Alc. | 15% | Acidity Level | 1.2 |
|---|---|---|---|
| Sake Meter Value(SMV) | +2 | Volume | 1.8L / 720ml |
Junmai Daiginjo(Yamahai Style)
KUBOTA HEKIJYU
Traditional Yamahai Style - The robust and bold flavor harmonizes with a light, smooth and refreshing finish. Daiginjo refinement collaborating with traditional Yamahai style creates richness in taste. Highly recommended to serve slightly warm to stand out an elegant and full-bodied taste.
Detail
| Rice Polishing Ratio | 50% for Koji & mash (Gohyakumangoku rice produced in Niigata) |
|---|
| Alc. | 15% | Acidity Level | 1.2 |
|---|---|---|---|
| Sake Meter Value(SMV) | +2 | Volume | 1.8L / 720ml |
Junmai Daiginjo
| Rice Polishing Ratio | 50% for Koji & mash (Gohyakumangoku rice produced in Niigata) |
|---|
| Alc. | 15% | Acidity Level | 1.3 |
|---|---|---|---|
| Sake Meter Value(SMV) | ±0 | Volume | 1.8L / 720ml / 300ml |
Junmai Daiginjo
KUBOTA JUNMAI DAIGINJO
KUBOTA JUNMAI DAIGINJO is brewed in pursuit of "Magnificence of New Taste." A hint of pear and melon with an elegant aroma, an excellent harmony and acidic taste give a pleasant mouth-feel. Serve chilled well to enjoy clean and crisp aftertaste or serve at room temperature to enjoy its unique aroma.
Detail
| Rice Polishing Ratio | 50% for Koji & mash (Gohyakumangoku rice produced in Niigata) |
|---|
| Alc. | 15% | Acidity Level | 1.3 |
|---|---|---|---|
| Sake Meter Value(SMV) | ±0 | Volume | 1.8L / 720ml / 300ml |
Junmai Ginjo
| Rice Polishing Ratio | 55% for Koji (Gohyakumangoku rice produced in Niigata) & 55% for mash (the locally grown rice in Niigata) |
|---|
| Alc. | 15% | Acidity Level | 1.1 |
|---|---|---|---|
| Sake Meter Value(SMV) | +2 | Volume | 1.8L / 720ml |
Junmai Ginjo
KUBOTA KOUJYU
Mild & Smooth Junmai - A hint of fruity fragrance is mildly spread through, gently sweet mouth-feel shifts to a slightly acidic touch gradually leaves smooth, rich texture and a rice-influenced aftertaste. At any temperature is enjoyable: chilled, at room temperature, or warmed.
Detail
| Rice Polishing Ratio | 55% for Koji (Gohyakumangoku rice produced in Niigata) & 55% for mash (the locally grown rice in Niigata) |
|---|
| Alc. | 15% | Acidity Level | 1.1 |
|---|---|---|---|
| Sake Meter Value(SMV) | +2 | Volume | 1.8L / 720ml |
Ginjo
| Rice Polishing Ratio | 50% for Koji & 55% for mash (Gohyakumangoku rice produced in Niigata) |
|---|
| Alc. | 15% | Acidity Level | 1.1 |
|---|---|---|---|
| Sake Meter Value(SMV) | +5 | Volume | 1.8L / 720ml / 300ml |
Ginjo
KUBOTA SENJYU
Kubota's Best Seller - "Perfect Ginjo for meals". Food friendly, and complements a variety of dishes. The moderate aroma precedes a delicately flavored palate followed by a pleasantly clean and crisp finish. Recommended to serve chilled or slightly warmed to enjoy the best expression of layered sake.
Detail
| Rice Polishing Ratio | 50% for Koji & 55% for mash (Gohyakumangoku rice produced in Niigata) |
|---|
| Alc. | 15% | Acidity Level | 1.1 |
|---|---|---|---|
| Sake Meter Value(SMV) | +5 | Volume | 1.8L / 720ml / 300ml |
Junmai Ginjo
| Rice Polishing Ratio | 50% for Koji & 55% for mash (Gohyakumangoku rice produced in Niigata) |
|---|
| Alc. | 15% | Acidity Level | 1.3 |
|---|---|---|---|
| Sake Meter Value(SMV) | +3 | Volume | 1.8L / 720ml |
Junmai Ginjo
KUBOTA SENJYU JUNMAI GINJO
A balanced junmai ginjo perfect for pairing, with an elegant, refreshing taste and gentle aroma.Enjoy its smooth and dry taste. Chilled, you'll taste hints of tartness and a crisp finish. At room temperature, the tartness comes further to the fore along with rich echoes of rice. Ideal to serve with lighter fare as well as heavier, creamy dishes.
Detail
| Rice Polishing Ratio | 50% for Koji & 55% for mash (Gohyakumangoku rice produced in Niigata) |
|---|
| Alc. | 15% | Acidity Level | 1.3 |
|---|---|---|---|
| Sake Meter Value(SMV) | +3 | Volume | 1.8L / 720ml |
Tokubetsu Honjozo
| Rice Polishing Ratio | 60% for Koji (Gohyakumangoku rice produced in Niigata) & 60% for mash (the locally grown rice in Niigata) |
|---|
| Alc. | 15% | Acidity Level | 1.0 |
|---|---|---|---|
| Sake Meter Value(SMV) | +5 | Volume | 1.8L / 720ml |
Tokubetsu Honjozo
KUBOTA HYAKUJYU
Basic Kubota - Dry and crisp, with a mild modest flavor. Easy to drink, with an ever evolving flavor that you don't get tired of. Niigata's signature sake type: Tanrei-karakuchi (dry & crisp). Recommended to serve slightly chilled to enjoy a refreshing taste, or to serve slightly warmed to enjoy the round, delicious flavor.
Detail
| Rice Polishing Ratio | 60% for Koji (Gohyakumangoku rice produced in Niigata) & 60% for mash (the locally grown rice in Niigata) |
|---|
| Alc. | 15% | Acidity Level | 1.0 |
|---|---|---|---|
| Sake Meter Value(SMV) | +5 | Volume | 1.8L / 720ml |
Junmai Daiginjo
Limited Edition: Available in April
| Rice Polishing Ratio | 50% for Koji (Gohyakumangoku rice produced in Niigata) & 33% for mash (the locally grown rice in Niigata) |
|---|
| Alc. | 14% | Acidity Level | 1.2 |
|---|---|---|---|
| Sake Meter Value(SMV) | +2 | Volume | 500ml |
Junmai Daiginjo
Limited Edition: Available in April
SOUJO KUBOTA SEPPOU
Soujo Kubota Seppou is meant to be enjoyed with the signs of spring' s arrival. Sweetness and moderate acidity along with refreshing notes of muscat grapes and musk melon in the perfect balance allow mild rice flavor on the palate later on.
Detail
| Rice Polishing Ratio | 50% for Koji (Gohyakumangoku rice produced in Niigata) & 33% for mash (the locally grown rice in Niigata) |
|---|
| Alc. | 14% | Acidity Level | 1.2 |
|---|---|---|---|
| Sake Meter Value(SMV) | +2 | Volume | 500ml |
Junmai Daiginjo(Yamahai Style)
Limited Edition: Available in July
| Rice Polishing Ratio | 50% for Koji (Gohyakumangoku rice produced in Niigata) & 33% for mash (the locally grown rice in Niigata) |
|---|
| Alc. | 16% | Acidity Level | 1.4 |
|---|---|---|---|
| Sake Meter Value(SMV) | +2 | Volume | 500ml |
Junmai Daiginjo(Yamahai Style)
Limited Edition: Available in July
KUBOTA SEPPOU
This special Kubota sake is made to be enjoyed amid nature with the changes brought by the four seasons. Made with natural yeast starter in Yamahai technique, it has a distinctively harmonious, deep flavor, making it the perfect accompaniment to meals enjoyed outdoors in nature.
Detail
| Rice Polishing Ratio | 50% for Koji (Gohyakumangoku rice produced in Niigata) & 33% for mash (the locally grown rice in Niigata) |
|---|
| Alc. | 16% | Acidity Level | 1.4 |
|---|---|---|---|
| Sake Meter Value(SMV) | +2 | Volume | 500ml |
Daiginjo(Genshu)
International Limited. / Shipment availability in January and July
The flavor superbly matches with appetizer. It also goes well with main rich flavored dishes, which could help refresh aftertaste.
| Rice Polishing Ratio | 50% for Koji & mash (the locally grown rice in Niigata) |
|---|
| Alc. | 18% | Acidity Level | 1.4 |
|---|---|---|---|
| Sake Meter Value(SMV) | +5 | Volume | 720ml |
Daiginjo(Genshu)
International Limited. / Shipment availability in January and July
KUBOTA DAIGINJO GENSHU
Daiginjo Genshu, gentle sweetness spreads into the mouth and renders extremely smooth aftertaste while enjoying sophisticating Ginjo fragrance. Serving temperature is recommended as chilled.
The flavor superbly matches with appetizer. It also goes well with main rich flavored dishes, which could help refresh aftertaste.
Detail
| Rice Polishing Ratio | 50% for Koji & mash (the locally grown rice in Niigata) |
|---|
| Alc. | 18% | Acidity Level | 1.4 |
|---|---|---|---|
| Sake Meter Value(SMV) | +5 | Volume | 720ml |