Kubota Manjyu Sake. Kubota Manju, With its 35th anniversary, the Kubota line has updated and improved Manju this April. By making changes to the koji and lowering the storage temperature, Kubota has made the Manju deeper and rounder. Manju is the seductive femme fatale of the Kubota line with its floral, refined aroma, elegant flavors, and razor sharp, clean finish. It's a true balancing act: wonderfully complex and easy breezy at the same time.

Kubota Manjyu

Drop-dead gorgeous honeysuckle and tuberose aromas, sexy creamy texture, and flavors of Fuji apple and tart, spicy pear. The finish is so clean, it disappears from your palate like the morning mist. To know Manju is to love Manju. It's obvious why this is one of the most sought after junmai daiginjo in Japan.

$95.00
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Kubota Manjyu Sake. Kubota Manju, With its 35th anniversary, the Kubota line has updated and improved Manju this April. By making changes to the koji and lowering the storage temperature, Kubota has made the Manju deeper and rounder. Manju is the seductive femme fatale of the Kubota line with its floral, refined aroma, elegant flavors, and razor sharp, clean finish. It's a true balancing act: wonderfully complex and easy breezy at the same time.
Kubota Manjyu Sake. Kubota Manju, With its 35th anniversary, the Kubota line has updated and improved Manju this April. By making changes to the koji and lowering the storage temperature, Kubota has made the Manju deeper and rounder. Manju is the seductive femme fatale of the Kubota line with its floral, refined aroma, elegant flavors, and razor sharp, clean finish. It's a true balancing act: wonderfully complex and easy breezy at the same time.

Kubota Manjyu

$95.00

HOW TO ENJOY

PAIRING

Manjyu pairs with almost anything, but does best with light seafood dishes, vegetables, salad, sashimi, sushi and lobster.

SERVING

Enjoy very chilled, in a wine glass or tulip champagne glass.
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ABOUT THE BREWERY

ASAHI SHUZO - KUBOTA

Asahi Shuzo was founded in 1830 with the motto, "Quality First." They believe that the quality of rice is the utmost importance in sake brewing; as one of their past Toji put it succinctly: "The quality of sake cannot go beyond the quality of the ingredients." Asahi Shuzo spends a vast amount of energy and time into rice making, they've even founded an agricultural production corporation, Asahi Noken, where they research to preserve Japan's national agriculture and produce better sake rice.