こいちあん
Kubota Senju" is the very origin of Kubota, first created in 1985 when Kubota was launched. The foundation of Japanese people's labor in the city was shifting from physical labor to intellectual labor, and they wanted to make a "light, dry" sake. By making fundamental improvements to the sake brewing process, Kubota achieved a clean, light, dry, yet mellow taste that was not for everyone at that time.
Thirty-five years have passed since then. In keeping with the times, we have pursued an even more "refreshing taste that goes well with meals. We have made sure that the fermentation process is highly precise at low temperatures, and have increased the refreshing taste with less cloying flavors. We also maximized the effects of koji to create a wide range of flavors while maintaining the clean, refreshing, and light taste.
We found it to be overwhelmingly tastier than Hyakusyu.
It went perfectly with the nabe!
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