Kubo Honke Hatsukasumi Junmai Ginjō Muroka Namazake

Kubo Honke Hatsukasumi Junmai Ginjō Muroka Namazake (久保本家酒造 初霞 純米吟醸 無濾過 生酒) is made of Awa Yamadanishiki milled to 50%. It is an unfiltered, unpasteurised version of Kubo Honke's regular Hatsukasumi Junmai Ginjō. This sake is robust yet meticulous. It is sharp yet mellow and features a well-balanced quality.

Located in Ōuda, a picturesque town celebrated by poets of the Manyoshu era, Kubohonke Brewery has been crafting fine sake for over 300 years. Situated near the ancient capital of Asuka and steeped in the mythical lore of Japan's creation, Ōuda has a rich history. It was once a castle town under the rule of Oda Nobunaga 's descendants and later thrived as a bustling post town along the Kumano Kodō and Ise Kaidō pilgrimage routes. The founder, Kubo Kanbei, was drawn to this vibrant locale and established our brewery here during the Edo period .

The brewery adheres to the principles of complete fermentation. As articulated by Prof Uehara Hiro, the concept of 'complete fermentation' in sake brewing is akin to the resilience cultivated in organisms through adversity. Just as a rice seedling, when stressed in a nutrient-poor environment, emerges stronger and healthier, so too does sake yeast thrive under challenging conditions. This process, involving rigorous control of factors such as steaming and koji fermentation, enhances the sake's complexity and depth of flavour. While the term 'complete fermentation' is somewhat conceptual, the underlying principle is to optimise the simultaneous processes of saccharification and fermentation, resulting in a sake that is both robust and refined.

Kubo Honke Brewery also specialises in sake aged for more than 10 years.