Norman

9.0

Kubota Suijyu (翠寿) Daiginjo Nama — Asahi Shuzo, Niigata, Japan

Technicals: Daiginjo • Nama (unpasteurized) • Gohyakumangoku koji rice / Niigata-grown kakemai • Seimaibuai: 50% koji rice / 40% kakemai • SMV: +4 • Acidity: 0.9 • ABV: 14% • Brewing alcohol added • Yeast: not disclosed • Amino acid: not disclosed • Low-temperature storage • Seasonal release: April–September • Recommended serving temperature: ~10°C / 50°F

90 pts. Light-bodied with a touch of sweetness. Delicate and clean through the palate with little weight or coating texture. A mild bitter/astringent note emerges toward the finish, creating a mouth-filling sensation along the cheeks rather than richness. The finish is long and persistent despite the sake’s light body. Aromatics are restrained when served cold. Happy that these are all pretty fresh. Brewed 05/2026 — 5 days ago

Charles Duncan

9.1

Gift from Toshi for J&v welcome party. — 2 years ago

7Kevin J.S. Duska Jr.

9.6

Silky smooth. Wonderful for omokase. Light chill or room temp. Decant — 6 years ago

Wan Jo Chung

9.2

Very light melon water, umami and very well balanced acidity through out the body compare to other Junmai Daiginjo which looses acidic balance.

Dassai "50" Junmai Daiginjo stands for remaining 50% polished "Yamada Nishiki" & "Omachi" rice.
It is Asahi shuzo's entry level sake.(they uses same name as Kubota sake's Asahi shuzo but it is different Brewery!!)

Great sake from Yamaguchi prefecture, Japan. — 9 years ago

Jusden Aumand

9.1

Bold complex and quite tasty — 11 years ago

Lunett/ Yosshi

Sake Specialist Hasegawa Sake Shop Tokyo

8.9

This year, they brew better.
Crispy and juicy. — 11 years ago

Pax Mahle

Owner/Winemaker Wind Gap Wines, Agharta & Pax

10

Crazy delicious... Super subtle but very intense...whoa... ❤️ — 13 years ago

Christina Burnham

9.6

Rob and Laura brought back from Japan for me. — 2 months ago

Chris Haywood

10

Light, floral, pineapple, creamy, single pasteurisation doing its business — 2 years ago

Gina Puente

9.3

Full pear, enjoyed it!! Would order again $138 — 5 years ago

Rajiv Patnam

9.4

Crisp, Clean dry sake with a slightly mineral finish. Floral flavors Really good. Pairs well with sushi or by itself. — 6 years ago

Daryl Golden

8.9

Nice dry sake..... smooth mouth feel .... melons on the tongue — 10 years ago

with Jinseok and Diane

Jusden Aumand

9.0

Clean with notes of saline and honeydew. Lush mouthfeel. Solid. — 11 years ago

Lunett/ Yosshi

Sake Specialist Hasegawa Sake Shop Tokyo

9.0

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. — 13 years ago

TH

9.4

香り、甘味、キレの融合。
米の香りが鮮やかで、上質な純米大吟醸@Tanabe offsite小売価格2100 — 5 months ago

Norman

9.2

“Magnum” (not sure what they call this size). Nice and clean, slightly sweet, mid-weight and enjoyable. Had it cold (ice bath) and let it warm in the glass. — 2 years ago

Roberto Carli

8.9

No subtlety. Possibly too old — 5 years ago

Wan Jo Chung

9.2

Very light melon water, umami and very well balanced acidity through out the body compare to other Junmai Daiginjo which looses acidic balance.

Dassai "50" Junmai Daiginjo stands for remaining 50% polished "Yamada Nishiki" & "Omachi" rice.
It is Asahi shuzo's entry level sake.(they uses same name as Kubota sake's Asahi shuzo but it is different Brewery!!)

Great sake from Yamaguchi prefecture, Japan. — 9 years ago

Eric Irestone

9.2

Great nose, a bit of texture but smooth and a sweet finish. Notes of flowers — 10 years ago

with Arnav

Leon

9.2

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. — 11 years ago