Kamoshibito Kuheiji grow their own rice in Okayama Prefecture’s Akaiwa. It’s terroir is ingrained in its very body, and every year is a new story to tell.
Often with cereal taste or even earthy or very fruity depending on the production techniques, the rusticity of the sakes obtained is the distinctive mark.
Notwithstanding this variety can express itself differently, and offer a floral bouquet and notes of fresh fruit such as coconut.
The umami mastered and present unconditionally because of this variety of rice gives body to the whole.
The discreet acidity prolongs the feeling of freshness at the end of the mouth.
The rice used is classified each year in the Toku To category, and comes from the rice fields in Okayama.