Kuheiji Hi no Kishi 2025

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Tasting Notes

Kuheiji Hi no Kishi 2025 is the brewery’s flagship expression of terroir. Its name evokes “the other shore,” a Japanese idea of transcending the present world to reach a new horizon. It is made from 100% estate-grown Yamada Nishiki cultivated in a single 0.24-acre paddy in Monryu, Kurodasho, Hyogo. Strict yield restrictions result in only about 270 bottles, each intended to preserve the identity of one field and the character of the 2025 vintage.

The producer describes Hi no Kishi as a sake of profound depth and elegant finesse. This release is presented as a layered expression of rice, place, and season rather than a fixed list of aromas. Keep refrigerated at or below 50°F (10°C). Serve chilled in a wine glass, allowing time for the sake to open. Pair with butter-poached lobster, scallops with beurre blanc, creamy white fish, or mild aged cheeses.

Specifications

Region: Aichi Prefecture, Japan
Rice: Yamada Nishiki, 100%
Rice Origin: Monryu, Kurodasho, Hyogo
Vintage: 2025
Water: Natural mountain water collected in northeastern Aichi
Alcohol: 15%
Production: Approximately 270 bottles from a 0.24-acre field
Storage: Keep refrigerated at or below 50°F (10°C)
Serving: Chilled; enjoy in a wine glass
Size: 720ml
Presentation: Original Gift Box

Overview

Hi no Kishi means “the other shore,” reflecting the idea of crossing into a new horizon. Kuheiji’s flagship is built from estate-grown Yamada Nishiki in a single 0.24-acre paddy in Monryu, Kurodasho. Strict yield restrictions produce only about 270 bottles, making the 2025 vintage an exceptionally scarce expression of one field, one rice variety, and one season.

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.