KUHEIJI KURODASHO JUNMAI DAIGINJO SAKE

Kurodasho is the name of the district where most of our rice fields are located.
This cuvée was created to show that particular techniques could be adapted to rice cultivation in order to improve its quality as well as that of the sakes obtained.
However deep our work as brewers may be, certain things remain inalienable; the time and technique involved in the sake process are only valid within the qualitative framework of the raw material.
We depend on it.

So the logic of determining the desired profile of a sake and matching a type of culture makes sense.
Low yields, careful soil management and strict cultivation calendars are all factors which, once established as specifications, will sublimate the close link between rice and drink.
At tasting we discover a velvety mouth, with frank notes of white peach and wild blackberries, the residual sugars bring even more volume, the finish is long.