Kubota “Daiginjo” Genshu
Asahi Brewery (Kubota) · NiigataKubota Daiginjo Genshu is undiluted—bottled at higher alcohol without water addition—which gives it a richer texture than standard diluted daiginjo. A dry, floral opening leads into a soft umami mid-palate with subtle savory undertones, including hints of pear and mushroom. The combination of daiginjo refinement and genshu concentration makes it a flexible pairing option for richer Western dishes.
Why we recommend it
An interesting intersection of daiginjo refinement and genshu weight. The undiluted format adds presence without sacrificing the clean finish the category demands.
Quick Reference
Best for
Drinkers who find standard daiginjo too light and want the category's refinement with more body and presence.
Taste in brief
Dry and floral on the nose with a richer mid-palate than diluted daiginjo—notes of pear and subtle savory undertone.
What makes it distinct
Bottled at higher ABV without water dilution, giving daiginjo refinement a richer body and a longer finish than the standard format allows.
Character
Technical profile
Details shown only when verified against a reliable source. How we verify specs →
- Rice variety
- Gohyakumangoku
- Rice polishing ratio
- 50%
- Dilution
- Genshu (undiluted)
- Alcohol by volume
- 17.0
- Sake meter value
- +4
- Acidity
- 0.9
Try it with
Richer dishes than typical daiginjo pairings—baked scallops, quiche, potato gratin, or mild sausage.
- baked scallops
- quiche with feta
- potato gratin
- mild sausage
How to serve
Serve well chilled. The higher undiluted ABV means it holds up slightly better to warming than most daiginjo.
For wine drinkers
The undiluted format adds body that most daiginjo lack—a presence closer to a full-weight dry Alsatian white than the lighter styles typically associated with the category.
How sake compares to wine →Explore further
Sources
- https://tippsysake.com/products/kubota-daiginjo-genshu (internal_only)