Sake specs
- Prefecture
- Aichi (愛知)
- Rice type
- Yamada Nishiki (山田錦)
- Polishing rate (semaibuai)
- 50%
- Alcohol content
- 16%
Kuheiji Eau du Désir 2021 Junmai Daiginjō (山田錦 EAU DU DÉSIR) is what the brewery calls "the style of the house". It is made of Yamadanishiki rice produced by Kuheiji at "Domaine Kurodashō" (黒田庄) in Hyōgo, milled to 50%.
Kuheiji describes the Eau du Désir as follows:
This sake is the first to be created according to the new style of the house and was launched 20 years ago. The challenge was to make an elegant and harmonious sake while bringing the faithful expression of the rice variety used in the glass. To do this, brewing techniques have been developed to not distort the primary aromas and make the origin of this sake readable by all. It is possible to appreciate this explosion of flavours so characteristic of the saké junmai Daiginjo of Yamadanishiki without great knowledge. Such a marked highlighting of rice cannot be achieved without being accompanied by all the other flavours. Because this rice is less polished and involved in fermentations at higher temperatures than average, it brings with its sweetness, umami, acidity, astringency and bitterness. A beautiful expression of what we call Go Mi, the five flavours in Japanese. Yamadanishiki is one of the oldest varieties whose genetic heritage has remained unchanged for 80 years. Its six-month-long growing cycle gives it time to soak up the sun during maturation, which ends around mid-October.
Tasting notes from the French Sommelier Competition in 2010":
Very elegant, very floral. Like rose petals. Notes of melon, angelica, fennel and cumin. Excellent balance between acidity and sweetness. The balance between aroma and taste is also important; this one is perfect. Above all, it has a flavour that wine cannot deliver.
About the brewery
- Brewery
- Banjō Jōzō
- Name in Japanese
- 萬乗醸造
- Address
- Nishikadota-41 Odaka-chō, Midori, Nagoya, Aichi 459-8001
- Phone
- 052-621-2185
- Website
Currently, the brewery is run by the 15th generation Kuno Kuheiji (久野九平治) and Sato Akihiro (佐藤彰洋), the tōji (master brewer). The leading brand name, 'Kamoshibito Kuheiji'' (醸し人九平次), is popular in Japan and abroad. Around 2006, the company started selling Kuheiji in France. The Junmai Daiginjō, Betsuatsura (別誂), made from Yamadanishiki, is served in a Michelin-certified three-star restaurant in Paris.
Banjō Jōzō has been using Yamadanishiki rice from Kadoyanagi, Kurodashō-chō, Nishiwaki, Hyōgo Prefecture, for a long time. Since 2010, employees have been working on rice cultivation, and since 2014, the brewery has owned the farmland. Kuno Kuheiji stated that he intends to apply the concepts of "terroir" and "domaine" to sake and open a brewery next to his rice fields in Hyōgo. The "Domaine Kurodashō" line of products is expected to be released in winter 2022.
The Banjō Jōzō building, the former rice polishing workshop, the bottling facility, several warehouses, the white rice warehouse, the detached building, the storehouse, the inner and the outer well, the former brewery and barrel repair shop are all registered tangible cultural properties. In 2016, Banjō Jōzō began producing wine under the Domaine Kuhage in Morey-Saint-Denis, Burgundy, France.
Brands:
- Kamoshibito Kuheiji (代表銘柄)
- Yamada Nishiki EAU DU DÉSIR (山田錦 EAU DU DÉSIR)
- Omachi SAUVAGE (雄町 SAUVAGE)
- Betsuatsura (別誂), and others