Asahi Noken is an agricultural production corporation established in 1990 with a mission to preserve Japan’s regional agriculture and produce even better varieties of sake-brewing rice. With its sights set on producing the ideal sake-brewing rice for Asahi-Shuzo, Asahi Noken plays a vital role as a test-field for experiments to reduce fertilizer use and protect the environment. In 1996 Asahi Noken began research on a rice strain called Senshuraku, which had to be revived after disappearing for 30 years. Asahi Noken worked with Japan Agricultural Cooperatives (JA) and other partners to establish techniques for cultivating this strain. A number of valuable products have arisen from these rice-cultivating efforts, including ESSHU, a sake made with Senshuraku rice, and Junmai Daiginjo SENSHIN, a sake brewed using the Takanenishiki rice strain.
TASTING NOTES
As they utilize the traditional Yamahai brewing method, this Kubota Hekiju is granted extra deep flavors, yet it still carries a light and clean mouthfeel and swallows easily. Best enjoyed at body temperature or chilled.
