Kubota “Seppou” Black

Where the White Label Seppou is bright and springlike, the Black Label takes the opposite route — it's brewed using the traditional yamahai method, which relies on a slower, naturally occurring lactic fermentation instead of added lactic acid, and it shows. Made from the same Gohyakumangoku rice polished to 50%, it comes in heavier and earthier at 16% ABV, with dried mushroom, fennel, and a faint warmth of cardamom and tamarind. It's a seasonal, limited release from Asahi Shuzo's Kubota line, and it rewards trying both warm and cold to see how differently those savory notes show up.