Sake Spotlight - Kubota Brewery

 

To provide our valued customers with a more holistic understanding of the sake we sell, we will be introducing some of our favourite Japanese sake breweries. Learn more about Kubota brewery and their exquisite well-loved sakes.

Kubota Brewery

Kubota is a representative brand of the long-established brewery, Asahi-Shuzo which was founded in 1830. Since founding the Kubota brand, the brewery has seen established its position as one of Japan's major crisp and dry sake (Tanrei Karakuchi - 淡麗辛口). Throughout time, Kubota has taken pride in their tanrei karakuchi, chasing smoothness and well-coordinated taste along with gentle aroma. Their sake has such elegance and characteristic refined flavours which is the result of the brewery's continuous mission to constantly to improve its quality.

Creation of Kubota

Kubota was born in the snow climate of Niigata. Niigata is one of the high-quality rice-producing regions on the Japanese coast, a province known as a major sake producer. The heavy snow removes dust in the atmosphere and creates an optimal environment for sake brewing. As the snow melts, it gives rise to abundant soft water that is indispensable for tanrei karakuchi sake. Blessed with both quality rice and water, Niigata offers local sake a little sparkle.

Taking advantage of the ingredients harvested from the land of Niigata, the sake is brewed with a craftsmanship passed down from the day of its foundation. It is all about creation fostered by Niigata's nature and traditional culture.

Soft water: snow melts to produce abundant clean water and forms underflows, which is the origin of the soft water that passes through the district. It is used as brewing water for Kubota. Extracted from the underground waterways, the soft water urges moderate fermentation while brewing, resulting in a smooth sake.

Rice: Gohyakumangoku rice is used as sake rice for Kubota, producing a light and simple flavour. By founding the agricultural research corporation "Asahi Noken" and in partnership with local farmers, the company hopes to promote rice sake research.

Washi Labels: Kubota's label is printed on traditional Japanese Washi paper. Washi paper is a traditional craft since ancient times. The labels here are made from paper from mulberry trees, prepared with great patience to bring out the natural characteristics of the mulberry wood. The labels not only gives off an elegant look, but it also conveys nature through its warm and natural texture.

Kubota Manjyu Junmai Daiginjyo Sake

Kubota's flagship sake - a premium junmai daiginjyo. The Kubota Manjyu Junmai Daiginjyo Sake is one of the most sought after Daiginjyo in Japan. It is sophisticated yet very drinkable, with a nose containing a balance of honeysuckle and tuberose. Subtle flavours of fuji apple and tart pear are also present.

The complex, pleasant flavour and flawless balance is crafted with expert brewing techniques. Pleasantly floral, the refined aroma is in perfect harmony with a clean, silky and smooth texture. It is recommended to serve slightly chilled or warmed to establish the presence of taste.

Pair it with: Chirashi Shushi with Salmon and Bamboo Shoots

Kubota manjyu, with is a strong fragrance and deep flavours will help balance the flavours of the dish. 

Ingredients

• 120g salmon
• 50g boiled bamboo shoots
• 50g cucumbers
• 2 tablespoons of ikura (salmon roe)
• 340g steamed Japanese white rice
• 1 ½  tablespoon of Yukari (Red perilla)

Instructions

1. Add rice into a bowl and mix well with yukari. Place in serving bowl or container.
2. Cut salmon into bite-sized pieces. 
3. Cut bamboo shoots into 3-5mm width.
4. Peel the cucumber and use a peeler to get strips. Roll into a petal as decoration.
5. Add everything on top of the rice prepared earlier. Garnish with ikura.

Kubota Senjyu Ginjyo Sake

One of Kubota's bestseller, this Kubota Senjyu Ginjyo Sake is the perfect ginjyo for meals. It complements a variety of dishes, which makes it a good sake to have at all times. The moderate aroma precedes a delicately flavoured palate followed by a pleasantly clean and crisp finish. Recommended to serve chilled or slightly warmed to enjoy the best expression of layered sake.

Kubota Senjyu has a timeless taste and is much lighter on the palate compared to Kubota Manjyu. Recommended pairing with all types of fish and vegetables.

Pair it with: Grilled Chicken with Rice Malt and Roasted Walnut

Umami from the roasted walnuts and salted koji make an outstanding harmony with a pleasant aroma of Kobuta senjyu. 

Ingredients (serves 2) 

• 1 tablespoon Kubota Senjyu Sake
• 300g chicken breast (or thigh, according to preference)
• 50g walnut
• pepper to taste
• 100ml salted koji
• 1 tablespoon soy sauce

Instructions

1. Heat walnut in the oven at 150℃ for about 15 minutes. Alternatively, you can heat the walnut on a frying pan.
2. Remove chicken skin and cut chicken it in half. 
3. Put Kubota Senjyu, walnuts, salted koji and soy sauce in a bowl and mix well. Add chicken and mix well. 
4. Place marinated chicken in refrigerate for about 1-2 hours.
5. Preheat the oven to 200℃. Place chicken and cook it for about 10-12 minutes till it is cooked. 
6. Cut the chicken and serve it with some side dishes.

Kubota Seasonal Junmai Daiginjyo Sake

A special edition addition from the remarkable Kubota label, this junmai daiginjyo is brewed in pursuit of "magnificent of new taste". The floral aroma reminiscent of pear and melon and the delicate balance of sweetness and sourness spread across your tongue each sip. The aftertaste rolls in pleasantly like an echo. This sake has a distinctive feature of Kubota, leaving a comfortable long finish. Serve chilled to enjoy a clean and crisp aftertaste or serve at room temperature to enjoy its unique aroma.

Pair it with: Stuffed Baguette

The salty taste of ham matches the pleasant aroma of Kubota Junmai Daiginjyo Sake.

Ingredients

• 1 baguette
• 2 large potatoes
• 4 eggs 
• 2 chopped ham
• 4 tablespoons mayonnaise
• 1 tablespoon lemon juice
• ½  teaspoon grated garlic
• black pepper 

Instructions

1. Wash potatoes and eggs. Add into the water and leave it to boil. 
2. After it is boiled, lower heat. After 12-14mins, take out eggs and put them into the cold water. Peel eggs.
3. Once potatoes are boiled enough, take it out and peel them. Put them in a big bowl and mash it with a spatula.
4. Add ham, mayonnaise, lemon juice, garlic and pepper and mix them all.
5. Cut the baguette in half and hollow out bread.
6. Fill mashed potatoes into the baguette while adding 2 boiled eggs into each half of the baguette. Wrap the stuffed baguette with cling wrap and toast it for a few minutes in the toaster oven.
7. Slice it up and serve. 

Enjoy a Sip of Elegance

Each sip is a new journey, revealing more and more, like watching an artist paint up a gorgeous portrait. With countless gold medals under its belt and this highly recommended Kubota sake has a timeless taste that can be enjoyed with any food. Try a Kubota today.