Kamoshibito Kuheiji | 醸し人九平次 (萬乗醸造)

Kuheiji Kyou Den Omachi 40 Junmai Daiginjo

$99.99 USD

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

The finesse of Omachi is a celebration of Omachi rice, grown and harvested in the prestigious Toku To (特等) category of Akaiwa, Okayama Prefecture. This exceptional sake is a collaborative creation between Kuheiji and a specialized farmer dedicated to cultivating Akaiwa Omachi rice. The name "Kyou Den" (協田) reflects this union, with "Kyou" meaning "together" and "Den" symbolizing the rice fields.

Omachi rice is traditionally revered for its rich and earthy flavor profile. Kuheiji, however, has crafted this sake to showcase Omachi’s potential for elegance and finesse. Aromas of ripe red apples, Japanese pears, and white peaches mingle with subtle notes of Japanese spices like Kinome, Shiso, and Sansho, along with herbal nuances of basil and sage. The palate reveals the zest of grapefruit, leading to a balanced and structured acidity, offering a refined and sophisticated Omachi experience.

Omachi rice, cultivated in the renowned Akaiwa region, delivers a sophisticated balance of flavors in this Kyou Den sake. Limited production and meticulous craftsmanship make this offering a true testament to Kuheiji's dedication to sake brewing artistry.

Specifications

Prefecture: Okayama
Rice: Omachi (Toku To grade, Akaiwa)
Rice-Polishing Ratio: 40%
Class: Junmai Daiginjo
ABV: 16%
Size: 720ml
Production: 100% handcrafted, pasteurized once and aged in bottle

Overview

Food Pairings: Perfectly complements herb-based dishes and river fish like Ayu.
Recommended Temperature: Best enjoyed chilled in a wine glass to enhance its delicate profile.

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.