Kuheiji Betsu Atsurae

The sake is produced from estate‐grown Yamadanishiki rice using a traditional Kamoshibito method that emphasizes precise milling and controlled fermentation. In most production batches, the rice is polished to 35% of its original size—a level chosen to preserve the grain’s natural umami and inherent acidity—while select versions feature higher polishing degrees to highlight different structural qualities. Throughout production, the residual sugar is deliberately reduced to ensure clarity and a clean expression of the rice’s character. Cultivation begins in the rice fields (kurodasho), where attention to soil and natural climatic rhythms informs careful harvesting and processing. The brewing process also incorporates extended aging protocols tailored to the rice’s potential, resulting in a product that reflects both meticulous technical craftsmanship and a deep respect for terroir.