kanagawa

Izumibashi Shizuku Label Kimoto Junmai Ginjō Namagenshu (いづみ橋 雫ラベル 生酛 純米吟醸 生原酒) is made of Yamadanishiki rice milled to 55% and Association yeast No. 901. It has a complex and beautiful taste originating in the Kimoto method. As it is unpasteurised and undiluted, it makes a great pairing with...

Kubota Sagaminada Yamadanishiki Junmai Ginjō Muroka Namazake (久保田 相模灘 純米吟醸 山田錦 無濾過生酒) is made by polishing Yamadanishiki rice from Hyōgo to 50% and brewing it with traditional No. 9 Association yeast to take advantage of the well-balanced characteristics of the rice. A stately food sake that...

Kubota Sagaminada Shiboritate (しぼりたて 無濾過生酒) is a Tokubetsu Honjōzō made of Miyamanishiki rice from Nagano milled to 60%. Shiboritate is the freshest sake of the year, usually pressed during the cold months from November to March. It is unfiltered (無濾過 muroka) and unpasteurised (生酒 namazake). It...

Kubota Sagaminada Nigorizake (にごり酒 無濾過生酒) is a Tokubetsu Honjōzō made of Miyamanishiki rice from Nagano milled to 60%. It has the fresh aroma typical of nigorizake and is sold from the beginning of December.

Kubota Sagaminada Tokubetsu Junmai Karakuchi (相模灘 特別純米 辛口) is made of Miyamanishiki rice grown in Nagano Prefecture and milled to 55%, and Association No. 9 yeast. It is a very dry and versatile type of sake that goes well with many dishes. It can be enjoyed at various temperatures, from cold to...

Kubota Sagaminada Akiagari (相模灘 秋あがり) is a blend of different rice types: Miyamanishiki, Ōmachi, and Yamadanishiki, with polishing rates from 35 to 60%. It is blended with junmai daiginjō, junmai ginjō, honjōzō, karakuchi, tokubetsu honjōzō, etc., and aged as unpasteurized sake. As it contains...

Kubota Sagaminada Junmai Ginjō Ōmachi (相模灘 純米吟醸 雄町) is made of Ōmachi rice from Okayama Prefecture that was milled to 50% and No. 9 yeast to take advantage of the rich characteristics of Ōmachi. It has the full-bodied flavour of Ōmachi with the clarity of a ginjō. It is the most floral and...

Kubota Sagaminada Tokubetsu Junmai (相模灘 特別純米) is made of Miyamanishiki rice milled to 50% and No. 9 yeast. It is based on ginjō-style brewing but to bring out the flavour of the rice in a well-balanced way. It is a versatile all-purpose food sake that can be enjoyed at a wide range of...

Kubota Sagaminada Junmai Ginjō Yamadanishiki (相模灘 純米吟醸 山田錦) is made of Yamadanishiki rice milled to 50% and No. 9 yeast to make the most of the well-balanced characteristics of Yamadanishiki. It is a food sake combining the rich flavour of Yamadanishiki with the transparency of ginjō-style...

Kubota Sagaminada Tokubetsu Junmai Origarami (相模灘 特別純米 辛口 おりがらみ) is made of Miyamanishiki rice milled to 55% and No. 9 yeast. It is a dry sake with an SMV of +7, bottled directly after the vatting, giving it a fresh taste with a hint of sweetness from the sake-kasu (sake lees). It is a slightly...

Kubota Sagaminada Tokubetsu Honjōzō (相模灘 特別本醸造) is made of Miyamanishiki rice from Nagano, polished to 60% and No. 9 yeast. It is one of the few Sagaminada honjōzō-type sake, but it is brewed completely by hand, following the same elaborate ginjō brewing process that is also used for daiginjō...

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...

Kikkawa Kikuyū {菊勇 吉川醸造) is the brewery's standard sake, made of domestic rice milled to 70%. It has a deep and rich taste. Due to the local water's high mineral content, it is crisp and slightly dry and has what the brewery describes as an "old-fashioned, handmade taste".

Kubota Sagaminada Junmai Daiginjō (久保田 相模灘 純米大吟醸) is made by polishing Yamadanishiki from Hyōgo to 35%. Kubota pursued the eternal theme of ginjō brewing: striving for the perfect balance between profound taste and transparency. At the time of pressing, only the most well-balanced middle run is...