http://www.31dover.com/kubota-senju-tokubetsu-honjozo.html?___store=default1378Kubota Senju Tokubetsu Honjozo http://www.31dover.com/media/catalog/product/r/e/ready-sake-main-img.jpg22.95GBPInStock/Spirits/Spirits/Sake<p style="text-align: justify;">This Kubota Senju is a sake brewed in the Tokubetsu Honjozo style. In this method, the rice must be polished to at least 60% of its original size and a limited amount of brewer’s alcohol is added in order to enhance flavours and aroma.</p>
<p style="text-align: justify;">For the Kubota Senju the special Gohyakumangoku rice is polished to roughly 57% of its original size making it one of the more premium sake. Additionally, the water added to Kubota Senju is sourced from a local shrine. So it’s pretty authentic and special sake no doubt, that’s why it’s recognised as one of the most famous sake in the world.</p>
<p style="text-align: justify;">The flavour is full-bodied yet elegantly Ginjo with a bit of spice and delicate flavour.</p>
<p style="text-align: justify;">This sake can be served across the temperature range from chilled right up to ‘hot’ at 50C.</p>
<p style="text-align: justify;">Very food-friendly, pairing with main dishes of both Western and Chinese origin. Obviously matches well with tempura, grilled food and stir-fried noodles.
<p style="text-align: justify;">Kubota is one of the most popular sake brands of the Asahi Brewery in Niigata prefecture, and likely one of the most famous sake brands in the world. The Niigata prefecture has over 100 sake breweries, and is therefore a very famous and popular sake region in Japan.</p>
<p style="text-align: justify;">Sake Meter Value (SMV), or in Japanese the Nihonshudo, is used for measuring the density of sake compared to water. The higher the positive number, the drier the sake becomes, and the lower the negative number, the sweeter the sake gets.
Together with the SMV, acidity level is used to determine the characteristics of each sake. The higher the number the richer the sake becomes, and the lower the number the lighter</p>
<p style="text-align: justify;">For the newbies, the lower the % of polish on the rice the better the sake, so this one means that only 50% of the rice grain remains after milling to brew the sake – the smaller the rice means the finer sake. It takes longer to get the rice down to 50% of the original rice kernel so that’s where the premium bit comes in; we’re talking up to 50 days of milling and polishing rice kernels to get them to this pure and premium state.</p>
<p style="text-align: justify;">SMV +6 <br>