Kubo Honke Hatsukasumi Junmai Yamato no Dobu Nigorizake

Kubo Honke Hatsukasumi Junmai Yamato no Dobu Nigorizake (久保本家 初霞 大和のどぶ にごり酒) is made of Gohyakumangoku rice milled to 65%. This is a refined, dry nigori sake that has been fully fermented. Moreover, it is made using the kimoto method, giving it a strong umami flavour while being characterized by a clean, refreshing taste. Most nigori sakes are sweet, making this a rare find in the industry. It is a clean, dry nigori sake. Whether served chilled, warm or with soda, it will bring out the flavour of your food. It is a solid sake that can be enjoyed in various unmatched ways by any other.

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.