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.
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