Kamoshibito KUHEIJI "Betsu Atsurae"

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To produce KUHEIJI, the Banjo Brewery, which has been producing sake since 1647, carefully cultivates its rice in its fields in Nagoya, Kurodashō. "Kuheiji" is a professional name passed down with each new generation; the current brewmaster, Kuheiji Kuno, is the 15th holder of this title."Betsu Atsurae" translates to "special order." Despite its 35% polishing rate, the sake retains a complex structure that showcases the potential of the Yamada-Nishiki rice. Aromas of ripe pears and melons combine with spicy notes of white pepper and anise. On the palate, a robust umami note emerges, followed by delicate acidity and a slight bitterness. The velvety smoothness lends a rich mouthfeel. The reduced sugar content ensures a clear flavour that pairs well with savoury main dishes.

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