Kamoshibito Kuheiji is produced by Banjo Jozo, a brewery founded in 1647 in Nagoya, where the 15th-generation master brewer Kuheiji Kuno has transformed the brand into one of Japan's most internationally recognized labels by applying a wine domaine philosophy to sake. The brewery grows its own Yamadanishiki in Hyogo Prefecture and its own Omachi in Okayama, and Kuheiji sake is known for its aging potential and wine-like complexity, drawing a devoted following in Europe and Japan alike.
