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Kubota Hekijyu

Asahi Shuzo - Kubota

Daiginjo
Kubota Hekijyu Sake. A yamahai-style sake (utilizes lactic acid in the air instead of adding industrially produces lactic acid) with a lowered sugar content and amino acids, resulting in a bold, dynamic flavor. A marriage of refined daiginjo and 'wild' yamahai style creates a unique richness. Think of this as the rambunctious sibling to the more proper Manjyu, at an affordable price. Celebrate and Shop Japanese sake online delivered to your home. Sake is the perfect gift for friends and family.

Kubota Hekijyu

Asahi Shuzo - Kubota

Daiginjo
A yamahai-style sake (utilizes lactic acid in the air instead of adding industrially produced lactic acid) with a lowered sugar content and amino acids, resulting in a bold, dynamic flavor. A marriage of refined daiginjo and 'wild' yamahai style creates a unique richness. Think of this as the rambunctious sibling to the more proper Manjyu, at an affordable price.
ML.
720
VOL.
ALC.
15%
VOL.
$55.00

ABOUT THIS BOTTLE

KUBOTA HEKIJYU

Lures you in with aromas of brandy, sugar cane, nutmeg, and pear, followed by flavors of ripe pear and mild grape notes, and ends super quick and clean, keeping you reaching for more. Incredibly popular in Japan for good reason.

TASTING NOTES

Rice Polishing Ratio

This sake is made from Gohyakumangoku rice that has been polished to 50%.


HOW TO ENJOY

PAIRING

Lovely with seafood dishes, think seafood pasta, lobster, but also great with more robust dishes like roast beef, steak and tempura.

SERVING

Best at room temperature or lightly chilled; enjoy in any cup of your choice.

SAKE ORIGIN

ASAHI SHUZO - KUBOTA

LEARN MORE

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.