Going beyond the boundaries of brewing, we stepped our feet into the field of agriculture, checking out the soil of paddy fields for the first time in 2010.
Things learned only through actual engagements.
The experience taught us the facts that each paddy field has different soil characteristics, the climate changes every year, and above all, the sunshine is so precious.
Every year, a paddy field takes a unique path; no two paths are the same.
Enjoy the straightforward terroir expressed in our sake.
The botanical-colored sake has soft aroma of white peach, pear and May lily.
Swirling the glass lifts musky aroma that reminds you of the terroir.
Then joins the scent of cream cheese, adding complexity and elegance.
Fresh acidity, combined with the umami of rice and enjoyable bitterness of mineral, you can enjoy its wonderful medium-to-full-body flavor with velvety texture.
long-lasting aftertaste reminds you of the terroir.
There is also something to it that makes you nostalgic.
The subtle jade colored sake has very refreshing aroma of fresh citrus, green apples, combined with herbs such as dill and aneth.
Mineral scent derived from rice comes up when swirling the glass.
Just like the aroma, the flavor is also very crisp and fresh.
The sake is known for its flavor with bright and yet elegant acidity, which keeps in good balance with umami derived from rice.
The refreshing acidity tightens the taste towards the aftertaste and gives a slender impression.
Clear color with an impressive hue of yellow green
When you put your nose near the glass, you sense fruity aroma of melon and peach, surrounded by creamy and colorful scents.
In addition to the smoky, earthy, and creamy aroma, when exposed to air, mushroom scent appears, creating a flavor-rich impression.
When you take a sip, fresh and soft acid flavors occupy your mouth, then the combination of alcohol and rice’s umami gives a pleasant impression.
Aftertastes come with smooth texture and fruity flavors, meticulously expressing the depth of the taste.
KUHEIJI Executive Advisor
“You can make them even fresher by cooking, more natural by changing the shapes. It is our awe and prayer towards ingredients to make them fresher or more natural by cooking or changing their shapes.”
(A quote from Tadayuki Takahashi, a former executive chef at Ise Shima Kanko Hotel. From his book “Bishoku no yorokobi”)
This phrase was eye-opening to me. We have the same philosophy. We replace the word “ingredients” with “Japanese sake.”
As Chef Takahashi says “even fresher by cooking,” the last step of sake-making process is called hi-ire, which is heat treatment equivalent to cooking.
“More natural by changing their shapes”: we grow our own rice which we change the shape into sake.
We want to deliver our product in the natural way, together with the yearly stories of the rice paddies.
“Awe and prayer towards ingredients”: our mission is to transform our beloved rice into sake to the fullest. I respect him a great deal.
His words “as creators of products that go into people’s mouths, we have a common goal and destination” gave me strength and courage. Thank you, Chef!
I hope you enjoy “even fresher by cooking,” and “more natural by changing their shapes,” from these sake that always begin from the rice paddies.