카모시비토 쿠헤이지 준마이 다이긴죠 히토츠키노아이다니 오마치

Kamoshibito Kuheiji, from Banjo Jozo in Nagoya (founded 1647), redefined Japanese sake when the 15th-generation Kuheiji Kuno shifted the brand toward wine-like elegance with intentionally higher acidity and a long finish. This Junmai Daiginjo uses Omachi rice polished to 50%, expressing the heirloom variety's characteristic earthiness within Kuheiji's precise, vinous framework.