Kubota - Daiginjo - Genshu Akitabare used for their past brewery

used for their past brewery tour sake labels

satisfying finish

It makes use of Hyakumangoku rice and soft water from both the Shinano River and melted snow off the Higashiyama Mountain Range

fostering a slow fermentation at a cool 10 C

Only a brewery with ample experience in sparkling sake could achieve such clear liquid and fine mousse

Kubota - Daiginjo - Genshu Akitabare used for their past breweryThis brew has all the sophistication of a daiginjo with the unapologetic expressiveness of a genshu (undiluted sake.) A floral aroma and dry first impression lead to a soft umami followed by a smooth, clean finish. Undertones of pear and mushroom make for a dynamic flavor that pairs well with indulgent foods, such as loaded baked potatoes, buttery scallops and quiche with feta cheese.