“Kubota Manju in-house Yeast” is a sake that expresses Asahi Shuzo’s commitment to new technology aiming to enhance the drinking experience to those who already enjoy Kubota Manju.
This New Kubota Manju has been brewed with Gohyakumangoku from the Koshiji area in Nagaoka City, and milled up to 40% polishing-ratio, being implied the method of Genkei-Seimai over 100hours.
The new limited Kubota Manju Junmai Daiginjo edition is brewed with Asahi Shuzo’s own in-house cultivated yeast that induces layers of elegant scents and a deep and mellow taste, with a rounded prominent clear crisp after taste that characterize Niigata Prefecture’s sake.
Type: Junmai Daiginjo
Rice polishing rate: 40%