Brewery: Asahi Brewery (Kubota)

While the brewery has made sake for centuries, Kubota re-introduced itself in 1920, focusing on top quality ginjo style sake. Kubota has a famous reputation in Niigata for Tanrei-karakuchi (smooth & crisp), a high quality and well-balanced taste, and a technique of long-term fermentation at a low temperature. They have a strong focus on preserving cultural property, and are 100% committed to using local resources: local Gohyakumangoku rice, local water and local work–Even the calligraphy on their labels is handwritten by a local worker. They are also proud to be the only Japanese brewery to forgo the wholesale distribution system, by only selling to contracted local sake shops. Kubota is also committed to no waste, by using all of its leftover ginjo sake to make futsu-shu. Kubota’s labels are printed on traditional washi paper, which is made from the wood of a mulberry bush. Kubota founded an agricultural corporation called Asahi Noken in 1990, which focuses on preserving regional agriculture and producing even better sake-brewing rice in a sustainable way. It also focuses on research to bring back lost strains of sake-brewing rice. Brewery Name: Asahi Shuzo Region: Niigata Est: 1920
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