Asahi Shuzo | 朝日酒造 (久保田)

Kubota Manjyu Original Yeast YX Edition Junmai Daiginjo

$120.00 USD

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Kubota

Tasting Notes

This special edition of Kubota Manjyu, brewed by Asahi Shuzo in Niigata Prefecture, highlights three distinct elements: rice, polishing, and yeast. It employs Gohyakumangoku rice cultivated in collaboration with farmers in the Koshiji region of Nagaoka City. The rice is polished in-house down to 40% using the brewery’s original genkei (original shape) polishing method, which preserves the integrity of the grain. The sake is then fermented with “YX” yeast, a proprietary strain developed by the brewery after years of cultivation.

The result is a sake with a multi-layered, elegant nose, offering both depth and subtle dynamism. On the palate, it reveals mellow umami and smooth richness, finishing with the clean, crisp clarity characteristic of Niigata’s famed style. Balanced, refined, and celebratory, it is an exceptional sake for marking milestones and special occasions.

Specifications

Region: Niigata Prefecture, Japan
Class: Junmai Daiginjo
Rice: Gohyakumangoku (Koshiji region)
Rice-Polishing Ratio: 40% (genkei polishing)
Yeast: Original “YX” brewery yeast
ABV: 15%
Serving Temperature: Chilled (8–12 °C)
Size: 720ml

Overview

Limited in release, this edition of Kubota Manjyu is designed to embody the artistry of Asahi Shuzo. Best enjoyed chilled (8–12 °C) in a fine wine glass, it pairs beautifully with grilled pork or sea bream wrapped in kombu (kelp), where its layered elegance shines. Its refined complexity makes it equally fitting for weddings, milestone birthdays, or anniversaries.

The Essence of Fine Sake

Four dimensions that shape how sake is made, understood, and enjoyed.

Clear spring water flowing from a bamboo spout at a rural Japanese sake brewery

Place & Provenance

Local water, rice, climate, and brewing traditions give each region its distinct character.

Polished sake rice grains resting in a brewer's hand

Rice Polishing

Polishing removes the grain’s outer layers, helping shape aroma, texture, and style.

Sake brewer tying a batch designation tag to an amber bottle

Sake Designations

Junmai, Ginjo, Daiginjo, and other designations reflect ingredients, rice polishing, and brewing methods.

Friends sharing warm sake cups around a dining table

Versatile Enjoyment

Explore sake across temperatures, pairings, occasions, and seasons.