Start with high-quality rice polished to at least 50% or less remaining (Daiginjo standard). Rinse rice thoroughly until water runs clear, then soak for 30–90 minutes depending on polish ratio. Drain and steam rice until firm but not mushy (typically 40–60 minutes).

2. Make koji

Cool a portion of steamed rice to ~30°C. Inoculate with koji mold (Aspergillus oryzae) and incubate 40–45°C with regular mixing for about 48 hours to produce koji rice. Aim for evenly grown, fragrant koji with slight sweetness.

3. Prepare moto (yeast starter)

Combine a portion of steamed rice, koji, water and a small amount of lactic acid or traditional lactic starter and inoculate with sake yeast. Maintain warm temperatures (18–22°C) for about 5–7 days while the yeast multiplies and acidity stabilizes.

4. Moromi (main fermentation)

Over three staged additions (sandanjikomi) across 3 days, add the remaining steamed rice, koji and water to the moto to build up the fermenting mash. Keep fermentation temperatures cool (8–15°C) for Junmai Daiginjo to preserve delicate aromas. Fermentation typically lasts 18–25 days until sugars are consumed.

5. Pressing, filtration and pasteurization

When fermentation finishes, separate sake from lees by pressing. Clarify and optionally charcoal-filter lightly to refine aroma and color. Junmai Daiginjo is often pasteurized once and then stored chilled, then sometimes pasteurized again before bottling. Bottle and age briefly chilled.

Serving / Tasting

6. Chill the bottle

Refrigerate the bottle to 5–10°C (41–50°F) at least 2–4 hours before serving. Kubota Seppou Junmai Daiginjo shows best when well chilled to highlight a crisp, floral aroma and clean finish.

7. Prepare glassware

Use a chilled white wine glass or a small stemmed sake glass. Rinse glasses with cold water and drain to keep them cold. Place the bottle in an ice bucket filled with ice and cold water to maintain temperature during service.

8. Pour and serve

Pour small portions (60–90 ml) to allow appreciation of aroma. Hold the glass by the stem/pedestal and swirl gently to release aromas before smelling and sipping. Encourage tasting in three steps: observe clarity, inhale for aroma (vinous, floral, rice sweetness), then sip to note texture (silky), balance (umami vs acidity) and long, clean finish.

9. Food pairing

Serve alongside delicate, high-quality seafood (sashimi, sushi, steamed white fish), lightly seasoned vegetable dishes, or subtle Japanese cuisine like chawanmushi. The sake's delicate floral and rice-driven notes complement umami-rich but lightly flavored foods.

10. Storage after opening

Reseal the bottle and store upright in the refrigerator. Consume within 7–10 days for best aroma and freshness; longer storage will gradually diminish delicate aromatic top notes.

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