Kuheiji Eau Du Desir Junmai Daiginjo

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Tasting Notes

Kuheiji Eau Du Desir is a Junmai Daiginjo made with Yamada Nishiki rice polished to 50%. The 2025 Brew Year marking follows Kuheiji’s vintage convention, which records the rice harvest year rather than the bottling or release year.

Aromas of small melon, peach just before ripeness, and subtle cumin-like spice lead into a layered palate of ripe fruit, umami, elegant acidity, and gentle bitterness. The texture is smooth and velvety, with a citrus-like bitter accent and a long, composed finish. Serve chilled in a wine glass and allow it to open as it warms slightly. Pair with scallops, white fish, roast chicken, creamy dishes, or lightly spiced cuisine.

Specifications

Region: Aichi Prefecture, Japan
Class: Junmai Daiginjo
Rice: Yamada Nishiki
Vintage / Brew Year: 2025 (Rice Harvest Vintage)
Rice-Polishing Ratio: 50%
ABV: 16%
Serving Temperature: Chilled
Size: 720ml

Overview

Eau du Désir means “Water of Hope.” It is Kuheiji’s classic expression of Yamada Nishiki and a long-standing introduction to the brand. Brewed with the same 50% rice-polishing ratio and production approach as Sauvage, it is designed to show how Yamada Nishiki delivers gentle elegance, depth, and a velvety texture. The 2025 Brew Year marking follows Kuheiji’s vintage convention, which records the rice harvest year rather than the bottling or release year.

About the Brewery

Banjo Jozo Co., Ltd.

株式会社 萬乗醸造

Founded in 1647, Banjo Jozo makes Kamoshibito Kuheiji sake and wine, and grows rice in Hyogo and France.

Founded

1647

Location

Nagoya, Aichi, Japan

Brewing philosophy

Kuheiji places rice cultivation at the beginning of its brewing story. Its work in the rice fields of Kurodasho, alongside its separate wine project in Burgundy, reflects a sustained interest in how agriculture and place shape a drink.

SAKEZEN

Brewery Signature

• terroir
• rice growing
• Burgundy dialogue

Start in the rice field. To SAKEZEN, Kuheiji invites the same curiosity about origin that a thoughtful wine inspires. Rice, harvest and place provide the context for sake with presence, structure and a strong affinity for the table.

SAKEZEN Team View is an editorial interpretation of official producer information, informed by our tasting perspective. Axis positions are qualitative, not laboratory measurements. Individual releases and personal impressions may vary.