Savoring the Freshly Pressed Moment of Manju

"Kubota Manju Muroka Nama Genshu" is brewed starting in January, the most suitable season for sake production, known as kan-zukuri. By refining the koji-making process, the brewers have achieved a soft flavor profile despite the high alcohol content of the genshu (undiluted sake), while carefully ensuring no unpleasant flavors develop. Immediately after pressing the moromi (fermented mash), it is bottled without any further treatment, allowing you to enjoy the fresh-pressed moment of Manju.

"Kubota Manju Muroka Nama Genshu" is characterized by its subtle golden hue, rich aroma, and deep, full-bodied flavor, unique to muroka nama genshu (unfiltered, unpasteurized, undiluted sake). Despite its richness, it possesses a soft and smooth mouthfeel. It can be enjoyed chilled as is, or with ice for a rock-style serving. Its simple, exquisite, freshly pressed taste pairs wonderfully with Japanese cuisine such as sushi, tempura, and kaiseki.

Asahi Shuzo celebrates its 100th anniversary in 2020 and the 35th anniversary of the "Kubota" brand. The company is undertaking a brand renewal for "Kubota," listening to the evolving times and the voices of its enthusiasts, and continuously pursuing and delivering satisfying flavors through challenges that are always appropriate for the era.

Kubota Manju Muroka Nama Genshu
Product Name: Kubota Manju Muroka Nama Genshu
Product Description: A winter-limited muroka nama genshu of "Kubota Manju," brewed during the kan-zukuri season. Its subtle golden hue and rich aroma are a result of the unfiltered and unpasteurized process after pressing the moromi. It offers a deep, full-bodied flavor with a soft and smooth mouthfeel. This simple, exquisite, freshly pressed taste pairs well with Japanese cuisine such as sushi, tempura, and kaiseki.

Classification: Junmai Daiginjo (Genshu, Nama-zake)
Rice Used (Koji): Gohyakumangoku (Rice Polishing Ratio 50%)
Rice Used (Kake): Niigata Prefecture Rice (Rice Polishing Ratio 33%)
Alcohol Content: 17%
Sake Meter Value: +2 *Design value; may vary.
Acidity: 1.5 *Design value; may vary.
Recommended Serving Temperature: ◎ On the rocks ◎ 10°C
Food Pairings: Karasumi daikon, monkfish liver, shirako tempura
Price: 1.83L ¥9,900 (Suggested Retail Price, excluding tax)
Shipping Date: Tuesday, February 18, 2020 *Limited quantity

About Asahi Shuzo Co., Ltd.

Founded in 1830 (Tenpo 1) in Asahi, Nagaoka City, Niigata Prefecture, an area rich in rice paddies and satoyama. For over 180 years, the company has continued its sincere sake brewing, focusing on Niigata-grown ingredients, utilizing the soft, clear underground water flowing from its founding location, high-quality sake rice cultivated through collaboration with local farmers, and a combination of inherited wisdom from Koshiji Toji (master brewers) and technological innovation through basic research. Quality first, and customer first, in all aspects – this is the policy of Asahi Shuzo.

About Kubota
Born in 1985 (Showa 60), this is Asahi Shuzo's signature brand, bearing the company's founding house name, "Kubota-ya." With a spirit of innovation, the brand has anticipated the changes of the times and continuously challenged itself, establishing a new direction for sake as "tanrei karakuchi" (light and dry) and pursuing a sake that everyone can recognize as delicious. Advocating "ever-evolving deliciousness," the brand listens to the changing times and the voices of its enthusiasts, and continuously pursues and delivers satisfying flavors through challenges that are always appropriate for the era.