Kamoshibito Kuheiji Junmai Daiginjo Yamada Nishiki Eau Du Desir 2024《WC Collection - ZJ050》

Seeking a nostalgic, refined, mature fruitflavor.

Kamoshibito Kuheiji strives for a balanceof bitter, tart, and acidic.

Instead of relying on special techniques,we make use of each sake's myriad scents to harmonize with the five tastes andbring out the natural shape and fullness of our products.

The acidity of a sake is like the backboneof a person.The better the strength and posture, the better the taste.

The foundation of all our products is inour presentation of each one's wide range of aromas and elegant acidic flavor.

"A nostalgic, refined, mature fruitflavor."

By limiting the human technical influence,we can pay homage to the raw materials' excellence.

There is something elegant about thenatural form.

※We print the year (vintage) of the riceon each of our products.

Please keep in mind that the vintage ofproducts currently on sale may differ from those pictured.

Welcome to the Wonder of All Five Tastes.

Our desire is for everyone to enjoy thefive tastes through full-bodied Japanese sake.

The balance of those three-dimensionalflavors changes with each crop of rice.

And with so many different varieties, thereare endless possibilities when it comes to aroma and flavor. For this line ofproducts, our goal is to let you sample each one's unique personality.

The rice polish level and the fermentationprocess for these two items is identical. The only difference is the rice used,Yamada Nishiki versus Omachi.

Désir et Sauvage

Yamadanishiki Water of Desire

The style of the house

This sake is the first to be createdaccording to the new style of the house and was launched 20 years ago. Thechallenge was to make an elegant and harmonious sake while bringing the faithfulexpression of the rice variety used in the glass. To do this, brewingtechniques have been developed so as not to distort the primary aromas and makethe origin of this sake readable by all. It is possible to appreciate thisexplosion of flavors so characteristic of the saké junmai Daiginjo ofYamadanishiki without great knowledge.

Such a marked highlighting of rice cannotbe achieved without being accompanied by all the other flavors. Because thisrice is less polished and involved in fermentations at higher temperatures thanaverage, it brings with it sweetness, umami, acidity, astringency andbitterness.

A beautiful expression of what we call GoMi, the five flavors in Japanese.

Yamadanishiki is one of the oldestvarieties whose genetic heritage has remained unchanged for 80 years. Itssix-month long growing cycle gives it time to soak up the sun duringmaturation, which ends around mid-October.