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Kubota Sagaminada Miyamanishiki Junmai Ginjō

Kubota Miyamanishiki Junmai Ginjō (相模灘 純米吟醸 美山錦) is made of Miyamanishiki rice from Nagano, polished to 50%. It is brewed with No. 9 yeast to make the most of the delicate characteristics of Miyamanishiki.

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Sake specs

Prefecture
Kanagawa (神奈川)
Rice type
Miyama Nishiki (美山錦)
Polishing rate (semaibuai)
50%
Alcohol content
16%
SMV
+2
Acidity
1.6
Kubota Sagaminada Miyamanishiki Junmai Ginjō (相模灘 純米吟醸 美山錦)

Kubota's Sagaminada Miyamanishiki Junmai Ginjō (相模灘 純米吟醸 美山錦) is made of Miyamanishiki rice from Nagano, polished to 50%. It is brewed with No. 9 yeast to make the most of the delicate characteristics of Miyamanishiki. It is one of the most popular sake in the Sagaminada range and is available throughout the year. All Sagaminada year-round products are unfiltered, pasteurised once and stored in bottles.


Kubota Sagaminada Miyamanishiki Junmai Ginjō (相模灘 純米吟醸 美山錦) Kubota Sagaminada Miyamanishiki Junmai Ginjō (相模灘 純米吟醸 美山錦) Kubota Sagaminada Miyamanishiki Junmai Ginjō (相模灘 純米吟醸 美山錦) Kubota Sagaminada Miyamanishiki Junmai Ginjō (相模灘 純米吟醸 美山錦)



72819-d802f0d95b50e2c939117d39ccde3e1e.jpg Kubota Sake Brewery (久保田酒造株式会社)
Kubota Sake Brewery (久保田酒造株式会社) Kubota Sake Brewery (久保田酒造株式会社)

About the brewery

Brewery
Kubota Shuzō
Name in Japanese
久保田酒造
Address
〒252-0153 Kanagawa, Sagamihara, Midori-ku, Negoya 702
Phone
042-784-0045
Website
Online store
sagaminada-logo.png
Founded in 1844, Kubota Brewery is located along a tributary of the Sagami River, about ten kilometres deep into the mountains from the centre of Sagamihara City in north-western Kanagawa Prefecture. It is blessed with a relatively cool climate due to its mountainous location in the Kanto region. The brewery has been a wooden warehouse since the company's founding, and sake is brewed from October to March using the traditional cold brewing method rather than all year round. The temperature usually drops below freezing from December to February, when sake brewing is at its peak, to encourage long-term fermentation at low temperatures, which is essential for ginjo-style brewing. A dense forest grows to the south of the brewery, protecting it from direct sunlight throughout the year, so the temperature fluctuates steadily from daytime to nighttime.

The brewery uses spring water from the Tanzawa mountains to produce its Sagaminada sake. The brewery's area remains as rich in nature as it was when founded, with bamboo groves, wild vegetables in spring, and fireflies flitting about in summer. It has been used as a filming location for movies. Sagaminada's sake brewing is based on the basic ginjō style, but the ginjō aroma is only mild and natural.

Kubota offers brewery tours by prior arrangement. The number of visitors at any one time is limited to a maximum of thirty people. The tour lasts about twenty minutes and is followed by a tasting and sale at the shop next to the brewery. The tour, including tasting and sale, will take about one hour.

Latest reviews

Colour / hue
Pale Yellow
Clarity
Clear
Sagaminada's "standard product", shipped all year round, is made of Miyamanishiki rice. Miyamanishiki (美山錦), first produced in Nagano in 1978, is known for its mild sweetness. Sagaminada Miyamanishiki has a fruity, sweet nose with hints of green. It is slightly dry on the palate, with medium acidity and umami, medium body with a velvety texture. It is earthy, somewhat creamy and has a spicy and astringent finish. Excellent and delicious, a Kanagawa sake that deserves further exploration!
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Table of contents

sake information

Category
Junmai Ginjō
Added by
JREF
Views
722
Watchers
1
Reviews
1
Last update
Rating
4.00 star(s) 1 ratings
Location
〒252-0153 神奈川県相模原市緑区根小屋702

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