Clean with notes of saline and honeydew. Lush mouthfeel. Solid. — 10 years ago
This year, they brew better.
Crispy and juicy. — 11 years ago
Sake name:" Sagami nada" / brewery: Kubota shuzou/ region: Kanagawa prefecture/ category: tokubetsu junmai unpasturised tasty dry/ comment: hint of apricot and peach, fresh acid and minerals.Light fizz. — 12 years ago
Bold complex and quite tasty — 10 years ago
Kubota Suijyu. Nama (unpasteurized) sake. Really floral & delicate. Very special. — 10 years ago
Great nose, a bit of texture but smooth and a sweet finish. Notes of flowers — 9 years ago
We are having a bottle of Kubota Manju (one of my best sake) and a bottle of Kubota Tokugetsu (seasonal sake made in autumn annually) with the boys while eating kaiseki sushi at Sakuraya. Hiro Sakurada, owner/chef won a contest in Washington DC as the best sushi chef in America in 2000. After closing his many restaurants in New York, he and his wife Keiko opened a BYOB sushi restaurant in Honolulu. After running out of sake, we opened a bottle of Kosta Browne and it was a delight. Surprisingly, it went well with sushi. — 10 years ago
Name:" Sagami nada"/ brewery: Kubota shuzou/ region: Kanagawa prefecture/ category: junmaiginjo unpasturised bottling just after squeezed/ cépage: Yamadanishiki/ clear note of apple and peach, smooth attack with fresh sweetness and vivid acid. — 12 years ago
jumai daiginko 28%koji takeneshiki rice from nigata Kubota from ashi shuzo sake clean and very smooth mid weight palate cleansing heart =senshin — 13 years ago
Daryl Golden
Nice dry sake..... smooth mouth feel .... melons on the tongue — 9 years ago