KUBOTA - "Hekiju" Junmai-Daiginjo
KUBOTA - "Hekiju" Junmai-Daiginjo
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¥2,794
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¥2,794
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Brewed with the Yamahai method, Hekiju has a robust umami flavor and sharp acidity. But the finish is light and crisp.
ストーリー
About the Kubota brand
Hyakuju and Senju were the two first Kubota releases, in 1985. Made entirely from Niigata ingredients, their light and dry style sparked a popularity boom for the brewery. In 1986 the top-shelf Sake Manju was released, then in '87 the nama Sake Suiju, and the affordable Junmai-Daiginjo Hekiju in 1988. The final addition to the standard Kubota lineup was Koju, in 1993.
商品詳細
| 蔵元 | 朝日酒造 |
| 特定名称 | 純米大吟醸 |
| 精米歩合 | 50％/55% |
| 使用酵母 | 非公開 |
| アルコール度数 | 15％ |
| 日本酒度 | +2 |
| 酸度 | 1.2 |
| アミノ酸度 | 非公開 |
| 使用米 | 五百万石 |
| お米の特徴 | 淡麗辛口のお酒が造りやすいお米で、新潟で有名になりました。今では全国でよく使われ、酒蔵ごとの造り方や好みを反映させやすいお米として使われております。後口のスッキリした感じが一番の特徴です！ |
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おすすめの飲み方
| 熱燗 | |
| ぬる燗 |
|
| 常温 |
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| 冷 |
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| ロック |
相性の良い料理
A word from our staff: Kondo
A Junmai-Daiginjo that has a rich, deep flavor, but goes down smoothly with its light finish
