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This is the flagship sake for the brand Kamoshibito Kuheiji made with rice grown by the brewery in the Monryu area of Kurodasho, Hyogo Prefecture. This sake is an expression of the most desirable terroir for growing rice. The Monryu rice fields lie at relatively high altitude within a valley with an east - west axis, which means unobstructed sunlight, cooling shadows and breezes with cold mountain water irrigation causing significant temperature variation in a day’s span from morning to night. This allows rice plants to flourish and produce large, heavy, plump grains. To optimise these healthy rice grains, planting is well spaced with one rice field of 990 square metres producing enough rice for just 270 bottles of Hi no Kishi. Normally a rice yield to produce more than double that amount of sake would be the aim.

The energy from the land has been translated into a sake of considerable complexity and grace. First impressions of the aromas are peach, jasmine and lemon grass and on exposure to air some herbal nuances and minerality become evident with notes of cream cheese and smokiness. As the sake warms in the glass melon and tropical fruits emerge. The palate has a rich fruitiness which is very elegant with a creamy rounded texture and soft acidity. Hi no Kishi is well balanced with umami notes and a pleasant subtle bitterness on the finish. This sake is best savoured from a large bowl wineglass to maximise the sake’s contact with air.

Single in-bottle pasteurisation and for this reason it is best stored refrigerated, and after opening, to preserve condition.

  • Region: Nagoya
  • Classification: Junmai Daiginjo
  • ALC/VOL: 16%
  • Net Volume: 720ml
  • Rice: Yamada Nishiki rice grown in Monryu Area of Kurodasho, Hyogo
  • Rice Polishing Ratio: 35%
  • SMV: Undisclosed
  • Serve: Cold (2-16°C), large bowl wine glass
  • Matching Food: Salmon Gravlax, Poached White Fish, Pork Roast, Veal,

    Cheese – Brie, Camembert, Blue


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