Name: Kuheiji Kuno Domaine Kurodasho "Fukuji" Junmai Daiginjo [2021]
Brand: FIFTH
Price: 140.0 USD
Availability: OutOfStock

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A terroir-specific Yamadanishiki sake, using rice grown by the brewery and then transformed into sake by the same hands. This continuity is a given in the wine world, but a huge undertaking and innovative commitment to product in the sake world.

"Similar to the Tako area, the soil in the Fukuji area was formed during the Cretaceous period of the Mesozoic era (about 145 million years ago), and its parent materials are colluvial sediments of sandstone, mudstone and gravel. All layers from the top to bottom are argillaceous with almost no gravel.
The land of the Fukuji area was formed as a result of disruption of the mountains in its east and the accumulation of the soil. Therefore, even though the Fukuji area is located on the left bank of the Kako River, it does not have much influence from the river.
With mountains in its east and being open in its west, it has a warm climate even during night.
The soil in this area is typically argillaceous, fertile and holds minerals well. Softness and well-roundedness are the characteristics of sake made from the rice.
Also, with less sunshine compared to the Tako area, rice grown in this area tend to be more affected by high temperatures and water conditions, the terroir tends to be reflected in the differences in the sake’s nuances depending on the vintage."

The brewery does not release sake tech details, except as outlined above.

From KUHEIJI's Executive Advisor, sommelier Yuya Kondo:

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.

Banjo Jozo, 萬乗醸造
Location: Nagoya, Aichi
Rice: Yamada Nishiki (Kurodasho-cho, Hyogo)

From the brewery:
"We grow our own rice, the heart of our sake, in Hyogo Prefecture's Kurodashō, Okayama Prefecture's Akaiwa, and the Camargue region of France.We feel this is important so each and every one of our products is truly hand-crafted from start to finish.
This also means each vintage has its own unique story to tell.
It's terroir is ingrained in its very body, and our philosophy is to allow each vintage express that."