Kubota Manju (久保田 萬寿 純米大吟醸)

Since its release in 1986 by Asahi Shuzo in Nagaoka, Niigata Prefecture, it is a legendary sake that has reigned as the symbol of 'ultra-premium sake' for decades. As the pinnacle of the Kubota series, 'Manju' is a masterpiece that adds the deep and elegant umami typical of a Daiginjo to the 'clear, clean, and dry taste' (Tanrei Karakuchi) that forms the backbone of Niigata sake. Even today, when gorgeous and trendy modern sakes are pouring into the market, it remains the absolute best gift for loved ones due to its unwavering dignity. Global enthusiasts and sommeliers praise this sake for its "unfailing, perfect balance, regardless of the dish or occasion." When poured, an elegant, not overly flashy ginjo aroma of apple and pear rises with dignity. Upon taking a sip, a silk-like texture coats the tongue, and the clean dryness of +2.0 SMV and the round 1.2 acidity affectionately wash the palate without any irritation. Thanks to a flawless swallow entirely free of off-flavors (Zatsumi) from beginning to end, it delivers a profound emotion, as if drinking a sublime work of art.

1. Premium Sushi Omakase or Lean Tuna (Akami): Kubota Manju's greatest weapon is its "ultimate consideration" that never masks the flavor of the dish. When it meets the delicate sweetness of premium sushi or the clear acidity of lean tuna, it affectionately supports the taste of the ingredients while cleanly washing the mouth like silk, serving as a perfect sake to accompany meals (Shokuchu-shu). 2. Salt-grilled Sea Bream or Clear Clam Soup: It shows a phenomenal marriage with light Japanese dishes that delicately highlight the natural flavors of the ingredients rather than heavily scented marinades. The soft 1.2 acidity and clear minerality create excellent synergy with the refreshing broth of clams or the savory taste of white fish, elevating the class of the dining experience.