Asahi Shuzo Co., Ltd. (Head Office: Nagaoka City, Niigata Prefecture, President: Yasushi Hosoda)'s flagship sake, "Kubota Manju," has received a gold medal in the Junmai Daiginjo Sake (36-50% Polish Ratio) category at the "Kura Master 2026" sake competition held in Paris, France. Kura Master is a sake competition held for French people, judged by food professionals including Meilleur Ouvrier de France (MOF) holders, top sommeliers from luxury hotels, restaurant industry professionals, and wine experts. The competition particularly emphasizes "food and drink pairings" and is attracting significant attention as an indicator of sake's evaluation in the European market. "Kubota Manju," the pinnacle of the Kubota brand, has graced many customers' special anniversaries since its launch in 1986. It is a Junmai Daiginjo sake characterized by its exquisite, soft mouthfeel, deep flavor, and elegant quality that complements food, making it suitable for celebrating those special moments. We recognize this award as a testament to the quality and taste that "Kubota Manju" has cultivated over many years, being highly praised by experts from France, a country with one of the world's leading food cultures. Asahi Shuzo will continue to strive to deliver deliciousness that creates special moments to the world through "Kubota." [Awarded Product Overview] ■ "Kubota Manju" Product Overview Product Name: Kubota Manju Product Description: A Junmai Daiginjo sake with a harmonious blend of a gorgeous aroma and a rich flavor, creating a complex and deep mouthfeel. Amidst the full-bodied softness born from the koji, umami, sweetness, and acidity are balanced, leading to a pleasant lingering finish that enhances moments of quality. It complements dishes that bring out elegant umami flavors, enhancing each other. Ingredients: Koji Rice: Gohyakumangoku (50% polish ratio) Kake Rice: Niigata-grown rice (33% polish ratio) Alcohol Content: 15% Recommended Serving Temperature: ◎10-15°C Pairing Suggest