Kuheiji 醸し人九平次 别誂 Betsu Atsurae Junmai Daiginjo 純米大吟醸 35% Seimai Buai

Rice - Yamadanishiki 山田錦 🌾
Prefecture - Nagoya 名古屋市
Brewery - Banjo Jozo 萬乗醸造
Alcohol - 16%
Color - Colorless
Aroma - 🍐,🍈, ⭐️ Anise, 🌲, Spice
Taste - Light
Umami - Light
First impression - Lively
Body - Light
Sweetness - Medium
Tail/length - Short
IG: @mitsui.sakenoob
⭐️ ⭐️ ⭐️ ⭐️
Notes - This 🍶 is from the Collection series under Kamoshibito Kuheiji. There are 3 distinct bottles in the Collection series which are all brewed using Yamadanishiki 🌾 polished to lesser than 50% and the Betsu Atsurae has the highest polishing ratio of 35% (65% polished away). The year 2021 stated on the front label is the production year of the Yamadanishiki 🌾 used to brew this 🍶. Smooth and silky on the tongue with a slight hint of spice resembling that of ⭐️ anise or something peppery. The velvety smoothness also gives me a sensation resembling that of slurping into a milkshake. Polishing Yamadanishiki to 35% also explains the light spiciness feeling in the mouth during the first sip and then ending with a taut acidity and some bitterness.

This was also the 2nd bottle during dinner @longjizichar where we indulged in their all time famous 🦀 bee hoon (vermicelli), bamboo clams, blood cockles, 🥗, hot plate tofu, spicy pork and crispy 🌽 kernels. Being silky smooth, I loved the pairing with the crispy 🌽 kernels and the bamboo clams. The 🍶 with the crispy 🌽 kernels somehow makes me feel like I’m slurping into a bowl of roasted corn soup which I cannot stop having more of it.

Kuheiji also has another company in 🇫🇷 by the name of Domaine Kuheiji which has their own vineyards and produces that own 🇫🇷 wines. Kuheiji is definitely a brand that I’ll like to enjoy more as their 🍶 are very palatable with lots of flavor and depth. 👍 👍 👍