SENJYU KUBOTA SAKE
Ginjo (吟醸) is premium sake that uses rice that has been polished to at least 60 percent. It is brewed using special yeast and fermentation techniques. The result is often a light, fruity, and complex flavor that is usually quite fragrant. It's easy to drink and often (though certainly not as a rule) served chilled.
The nose is a party of dried fruit, minerals, nutmeg, ripe plum, and banana cream pie. Oooooh the Kubota legend brings forth a honjozo that belts around flavors such as caramel, cotton candy and cocoa in a very dry and of course clean package. There is a bit of back door acidity and an unmistakable aftertaste that revisits the cotton candy elements. Clean and clear this honjozo gives one a good impression of a layered sake that works better at or near room temperature.