Kamoshibito Kuheiji ‘Sauvage’ Junmai Daiginjo

An emblematic cuvee honoring the rice used, it is worked according to the same principles as Eau du Désir using a higher-temperature fermentation which allows the extraction of primary aromas.
In these conditions the Omachi reveals all its power, its ample and fatty profile. The aromas of mushrooms derived from the powerful koji, give way to undergrowth and ripe fruit at the end. With less tension than Yamadanishiki, it surprises by its volume, which comes to invade each area of the palate. A gorgeous sake but which discreetly uses the codes of Junmai Daiginjo.
Omachi is the oldest sake rice, discovered over 100 years ago and was named Ni Hon Kusa by the discerning stroller who discovered it. Indeed the latter noticed the particular aspect of this wild rice, longer than the average, and brought back two stalks.
Its characteristic size, making it susceptible to lodging, has led to it being described as the man who stands in the rice fields, and following bad weather, the man bent over during his labour.