Kubota 久保田 Yamahai Jikomi Junmai Daiginjo Genshu 山廃仕込み 純米大吟醸 原酒 50% Seimai Buai

Rice - Gohyakumangoku 五百万石 🌾
Prefecture - Niigata 新澙市
Brewery - Asahi Shuzo 朝日酒造
Alcohol - 17%
Color - Colorless
Aroma - 🍚, Koji, Cream, Pine 🥜
Taste - Medium
Umami - Medium
First impression - Lively
Body - Medium
Sweetness - Medium Dry
Tail/length - Medium
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Notes - @asahi_shuzo_jp is located in Niigata Prefecture also nicknamed the “The Land of 🌾”uses Gohyakumangoku 🌾 for this 🍶. Blessed with not 1 but 2 Echigo Toji (1 of the great 3 brewing guilds of Japan), Asahi Shuzo has always been able reflect a Niigata style of 🍶.

Clean and crisp in the mouth with lots of nutty and creamy taste. Although a Junmai Daiginjo but it doesn’t display the usual fruity aroma which is largely attributed to the Yamahai-Jikomi brewing method. Yamahai brewing method also means deriving lactic acid naturally rather than adding it to the Shubo (Moto). High acidity with a bitterness lingering in the throat due to the higher alcohol content as a Genshu. The 🍶 is also on the drier side which helps to reset and clean the palate after every sip.

Decided to pair it with home cook Fried Halibut🐟 burger with a side of green 🥗. I always felt that pairing a dry 🍶 with deep fried or heavily seasoned food always have the most optimal results as the dryness and the alcohol will always help to clean the palate and makes every subsequent bite into the food feels like the very first bite so that you will not get too overwhelmed or tired by the oily feeling. And this 🍶 just does the most amazing job. A must try for 🍶 lovers who are into Yamahai style 🍶.

Overall, a good and interesting 🍶. 👍