Kuheiji 醸し人九平次 Human Junmai Daiginjo 純米大吟醸 45% Seimai Buai

Rice - Yamadanishiki 山田錦 🌾
Prefecture - Nagoya 名古屋市
Brewery - Banjo Jozo 萬乗醸造
Alcohol - 16%
Color - Light Yellow
Aroma - 🍐,🍈, 🍯, Muscats, Nectarines, Mandarin 🍊
Taste - Light
Umami - Light
First impression - Lively
Body - Light
Sweetness - Medium Dry
Tail/length - Medium
IG: @mitsui.sakenoob @senshu_shoten
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Notes - At Kamoshibito Kuheiji, they strives for a balance of bitter, tart, and acidic in the production of their 🍶. They believed that the acidity of a 🍶 is like the backbone of a person and using the raw material to produce “a nostalgic, refined, mature fruit flavor.”

Kuheiji Human is part of Kamoshibito Kuheiji Collection series. Under the Collection series, the will is to create 🍶 that the taste will evolve constantly over time and these 🍶 also requires slow maturation in the bottle before they can be consumed. The bottle opened with a soft pop and some effervescent. Light and delicate in the mouth like sipping on a nice bottle of Chardonnay. Some acidity can be felt which will make the inner palate quinch a little which is quite common for Kuheiji’s 🍶 as they are well known in combining techniques of wine making and 🍶 making. A slightly bittersweet taste can be felt which will linger in the throat for some time before residing away leaving behind a floral aftertaste.

I paired it with Singapore Hokkien Mee which I think works pretty well as the acidity of the 🍶 goes really well with the umami taste of the 🦐 stock infused noodles. I also believed that it should go really well with a dry mee pok. Kuheiji is definitely the 🍶 to go for if you prefer something that is closer to white wine.
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