(※Served as a welcome drink) A sparkling rice wine made from rice, with fine bubbles and a refreshing aroma similar to muscat, offering a light and refreshing feeling.

"Autumn-aged" sake is sake that has aged through the summer and into autumn, and the quality of the sake has settled and become mellow. "Kubota Senjyu Akiagari" is a Japanese sake that is in season in autumn, and is made by selecting raw sake that shows easy changes in taste through aging, and aging the raw sake of "Kubota Senjyu" carefully until autumn, using the raw sake brewed in winter.

This Junmai Daiginjo sake is made using the traditional "Yamahai" brewing method, and is characterized by its rich umami flavor, refreshing and sharp acidity, and a crisp, light texture.

A modern and sharp Junmai Daiginjo sake that pursues a new deliciousness by fusing aroma, sweetness, and sharpness. It features a high-quality and gorgeous aroma, a taste that harmonizes sweetness and acidity, and a sharpness that is characteristic of Kubota.

It has a soft mouthfeel and a dry taste. It is a pure rice ginjo sake that has the same characteristics as "Kubota Senjyu", and has a well-balanced, elegant and clear aroma that does not interfere with the taste of Japanese food, but also goes well with Western and Chinese cuisine.

"Kubota Senju" was the first sake to be born when Kubota was launched in 1985. It has a clean, refreshing, light taste and a gentle fragrance, and goes down smoothly with a crisp finish, and you can feel the natural umami and acidity of the rice, as well as a subtle aftertaste and sweetness.

*At Trento, we serve it as a sour/on the rocks.
It is based on "Kubota Senjyu Junmai Ginjo". It is also the only region in Kochi that mainly produces "tama yuzu" (a type of yuzu that is shipped in its original form), and uses "hon-yuzu" (real yuzu) from the Mononobe and Reihoku districts, which boast the largest volume of shipments in Japan, giving it a strong yuzu fragrance and sour juice. At events, it can be enjoyed as a sour or on the rocks.