雪融化了，新芽吐露，預示著春天的來臨，飲久保田雪峰，享受春天的美好。甄選原料米，為了保持酒的清爽香味，在寒冬中寒造釀制，低溫發酵，冰溫下保存。酒中散發出爽冽清新的麝香葡萄和甜瓜般的香味，酸甜適度，彌漫著淡淡的米香。感受 10～15℃的春寒爽冽，品味常溫下花綻放出的清香。搭配春季略帶苦味的野菜料理等，品芬芳美味。 精米步合: 麹米50% 掛米33% / 日本酒度: +2 / 酸度: 1.2 Soujo Kubota Seppou is meant to be enjoyed with the signs of spring’s arrival, like thawing snow and budding flowers. Made from rice carefully selected for quality, it is fermented at low-temperature and stored at freezing point during winter in order to preserve the fresh aroma of the rice. Sweetness and moderate acidity along with refreshing notes of muscat grapes and musk melon in the perfect balance allow mild rice flavor on the palate later on. Served at 10-15 degrees, it has a sharpness reminiscent of chilly weather during cherry blossom season, while at room temperature it has a fragrance evocative of flowers in full bloom. It pairs excellently with bittersweet wild vegetable cuisines which make us feel the coming of spring. Rice Polishing: 50% for Koji & 33% for Mash / Sake Meter Value(SMV): +2 / Acidity: 1.2
