Kubota Junmai Daiginjo Sake - Premium Japanese Sake!

This Japanese sake is renowned for its delicate balance and refined characteristics. As a type of Honjozo sake, Kubota is fortified with a small amount of distilled alcohol, which is added at the end of the fermentation process. This subtle fortification enhances the aroma and smoothness of the sake without overpowering its natural flavours. The Kubota Junmai Daiginjo sake boasts a silky texture, delivering a smooth and clean mouthfeel that glides effortlessly on the palate. Its flavour profile is characterised by a harmonious blend of fruity and floral notes, often with hints of pear, vanilla, caramelised banana and a hint of rose. The sake is light-bodied with a crisp acidity, making it incredibly refreshing. The lingering finish is slightly dry with a subtle sweetness, showcasing the finesse and craftsmanship behind its production.

Kubota Junmai Daiginjo Sake Cooking Suggestions

• Marinading: Use it as a base for marinades, particularly for seafood or chicken, to infuse subtle flavours.
• Steaming: Add a splash to the steaming liquid for fish or shellfish to enhance their natural sweetness.
• Reduction Sauces: Reduce it down to create a light, flavourful sauce for grilled or roasted dishes.
• Soup Enhancement: Incorporate it into clear broths or miso soup for an added layer of complexity.
• Sautéing: Use it to deglaze pans when sautéing vegetables, giving them a delicate, savoury touch.

Kubota Junmai Daiginjo Sake Serving Suggestions

• Sashimi and Sushi: Its crisp acidity and clean finish make it an ideal companion for fresh fish (sashimi and sushi).
• Grilled Fish: The light body of the sake harmonises with the delicate flavours of grilled white fish.
• Tempura: Its subtle sweetness balances the savoury, crispy texture of tempura.
• Vegetables: Enhances the natural flavours of simple, seasonal vegetables.
• Cheese Platters: Particularly with soft, mild cheeses like brie or camembert.