Kamoshibito Kuheiji | 醸し人九平次 (萬乗醸造)

Kuheiji Kurodasho Tako

$140.00 USD

SOLD OUT

Shipping calculated at checkout.

Quantity

Same-day delivery Select SoCal Areas · Mon-Fri, 11 AM-4 PM

Shipping & Returns

Shipping
Orders are typically shipped within 2 business days after we receive your order. Orders received close to the weekend may ship the following Monday. Alcohol delivery requires an adult signature (21+) and is available only in eligible U.S. states. View shipping policy.

Returns
All sales are final once shipped. Damaged or incorrect items must be reported within 48 hours of delivery for replacement or refund assistance. View refund policy.

Explore the Same Brand:

Kamoshibito Kuheiji

Tasting Notes

A favorite among Kuheiji enthusiasts for its lifted aromatics and refined clarity. Kurodasho “Tako” opens with vibrant aromas of white peach, pear, and citrus zest, leading into refreshing hints of lemon verbena. As it aerates, layered notes of gentle smokiness and soft Camembert-like creaminess appear, adding texture and intrigue. On the palate, smooth acidity spreads evenly, supported by balanced umami and a touch of pleasant bitterness that extends into a clean, graceful finish.

Note: This bottle comes with a wine-style cork and requires a bottle opener.

The "Grand Cru" of Black Paddy: In Kurodasho, Tako is a specific hillside plot known for its exceptional sun exposure. Kuheiji practices "Domaine" brewing here—meaning they grow their own rice and brew it on-site. This "Tako" release captures the pure essence of the land, offering a structured minerality and elegance similar to a fine White Burgundy.

Specifications

Rice: Yamadanishiki
Alcohol: 16%
Polish: n/a
SMV / Acidity / Yeast: n/a
Closure: Cork (requires corkscrew)

Overview

Best enjoyed well-chilled to enhance its lifted aromatics and bright, mineral-driven structure. The supple texture and nuanced acidity pair naturally with dishes that combine richness and subtle savoriness. Most harmonious with foie gras, creamy risotto, and firm cheeses, where the sake’s refreshing clarity cuts through richness while its delicate fruit complements the dish.

The Essence of Fine Sake

Four dimensions that shape how sake is made, understood, and enjoyed.

Clear spring water flowing from a bamboo spout at a rural Japanese sake brewery

Place & Provenance

Local water, rice, climate, and brewing traditions give each region its distinct character.

Polished sake rice grains resting in a brewer's hand

Rice Polishing

Polishing removes the grain’s outer layers, helping shape aroma, texture, and style.

Sake brewer tying a batch designation tag to an amber bottle

Sake Designations

Junmai, Ginjo, Daiginjo, and other designations reflect ingredients, rice polishing, and brewing methods.

Friends sharing warm sake cups around a dining table

Versatile Enjoyment

Explore sake across temperatures, pairings, occasions, and seasons.