All about making whisky
Banjo Jozo, a company over 300 years old, won its fame thanks to the Kamoshibito Kuheiji brand, which was created only 20 years ago. Brewed without added alcohol and bottled without reduction, these nihonshu sakes are all in the junmai-ginjo or junmai-dai-ginjo categories. With a higher-than-average level of acidity, a high level of minerality, and an extremely rich character, they go perfectly with 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 be stored in the fridge for at least two months.
Founded in 1647, the Banjo Jozo brewery underwent a full renovation 20 years ago. Disappointed by the state of nihonshu production at the time, Kuno Kuheiji created the Kuheiji brand, limiting himself to the production of junmai in the ginjo category or above. In order to guarantee the quality of his products, and to demonstrate the degree to which the making of good nihonshu depends in the quality of the ingredients, he continued his studies of different varieties of yeast, koji and rice. Kuno-san was convinced that only the oldest varieties, and thus the most stable and most natural, would guarantee a high quality, natural and stable product. These are rich, complex products with tremendous character that are sure to please fans of natural wines. The Artisan brand, produced by Banjo Jozo, was created especially for LMDW.