Kuheiji Sauvage

$54.00 USD

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

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Explore the Same Brand:

Kamoshibito Kuheiji

Tasting Notes

Kuheiji "Sauvage" is a distinctive sake crafted from the renowned Omachi rice, polished to 50%. The aroma is gentle yet complex, revealing subtle notes of bluegrass, grains, and botanical nuances. On the palate, it delivers a unique experience with a lively effervescence, bright fruitiness, and a hint of citrus peel bitterness. The combination of umami and bitterness distinctly reflects the character of Omachi rice, offering a crisp and refreshing profile.

A remarkable sake with a lively and refreshing character, Kuheiji "Sauvage" combines the earthy complexity of Omachi rice with a bright, clean finish. Ideal for those who appreciate nuanced and dynamic sake profiles.

Specifications

Class: Tokubetsu Honjozo
Rice: Gohyakumangoku
Rice Polishing Ratio: 55%
Alcohol Content: 15%
Sake Meter Value (SMV): ±0
Serving Temperature: Chilled
Available Sizes: 1800ML

Overview

Best enjoyed chilled, Kuheiji Sauvage pairs exceptionally well with delicate dishes like meunière of white fish with herb sauce. Its vibrant flavor profile complements the freshness of seafood while balancing the richness of herbal accents.

About the Brewery

Nagoya, Aichi, Japan Regional location shown. Marker may represent the prefecture.

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.

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.