All about making whisky
Banjo Jozo has been a brewery for more than 300 years, but only became famous about 20 years ago with the creation of the Kamoshibito Kuheiji brand. Brewed without added alcohol and bottled without dilution, these nihonshu sakes are all in the junmai-ginjo or junmai-dai-ginjo class. With a higher-than-average acidity level and high level of minerality, and extremely rich, they are a perfect accompaniment for Western cuisine, which uses more oil and butter than Japanese cuisine. Brewed as naturally as possible, they are also very resilient: once a bottle has been opened it can easily be stored in the fridge for up to two months. To facilitate communication with sake enthusiasts, the various sakés are sold under the ‘Kuheiji’ brand: there is currently a small range of a junmai ginjo (Kuheiji 55), and two junmai dai-ginjo (Kuheiji 50 and Kuheiji 35).
Nihon-Shu Sake, Japan / Honshu - Aichi
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