Lee Pitofsky

9.4

One of my favs ! — 5 months ago

Makoto Someya

8.9

Forest, parsley and fresh aroma. Water like. Plum and berry. Tannic and acidic @1870(2200x085), T Enoteca, 220403 — 2 years ago

aik

10

2020. Monryu. Super pure and clean, not too much sweet. Superb! — 2 years ago

Aaron Tan

9.7

French Manobi rice, grown in Carmague, brewed in Japan - part of the Kuheiji's projects in France (the other being a winery in Morey-Saint-Denis). Weighty, but mind-blowingly elegant. Floral, herbaceous, with an exotic fruit profile, and a mineral finish. So good, impossible not to empty.

NB: Taking this notes straight from my IG. After the Aramasa Cosmos, I would have never thought I'd drink another saké that could trump it within the span of a week. To be frank, I've got mixed feelings about Kuheiji - sometimes their saké's are too rich for me, but at times they are truly out of this world, like the one right here. Ranks among the best saké's I've tasted. Thanks to JS for bringing this rare bird back from Japan. — 5 years ago

Jeff Ball

9.5

This sake was amazing! Mint and herbs on the nose. Pleasant, dry, effervescent, wheat on the palette, concludes with a smooth, earthy finish. — 7 months ago

Makoto Someya

8.9

Aroma includes vanilla, citrus. Taste is also same. A bit creamy. Acidic and minerally. Slightly bitter. 8.95 2018 @300/G(1700x0.9), T Enoteca, 220403 — 2 years ago

Yuri

9.0

Sake for new year!! — 2 years ago

Aaron Tan

9.0

Finally tried Kuheiji’s Burgundy project (NB: their efforts in France yielded one of my most memorable sakés in 2019 - the Camargue; notes on Delectable). This was quite the changeling - started off reductive with a red-fruited palate, light airy touch, juicy acidity, and no noticeable oak. Combined with the hint of fruit sweetness in the back end, I just shot straight for Beaujolais in my blinded guess. Should have waited as my mistake became quite apparent over dinner. With air, the wine took on a darker/black fruit profile and showed obvious signs of oak treatment, though well-integrated. It was all blackcurrants, plums, raspberries, cinnamon, dark chocolate, cedar, and a hint of earthiness/minerality (appellation?). The palate remained airy and juicy, with that fruit sweetness in the finish perhaps indicative of the warm vintage. I enjoyed this as it had energy, though DC found the wine a little too oaky for his liking and KK noted some bottle variation with this being a weaker pull. — 2 years ago

Makoto Someya

8.9

Fresh herb aroma. Sweet, sour, juicy, plum. Spicy. Tannic. Wait for hours or years. 2018 @300/G(2500x0.9), T Enoteca, 220403 — 2 years ago

Aaron Tan

9.2

Another surprising find on the shelves of our local grocery store! The Retsu is a limited bottling by Toko brewery, where their "basic" karakuchi (dry) junmai daiginjo gets aged in ice-cold temperatures for a year. An excellent subject of difference when drank with the Kuheiji Eau Du Desir (both Yamadanishiki too). While the Kuheiji dances on the palate with its untamed liveliness, the Toko glides confidently with density and texture. The flavours aren't as diverse (also less bitter and sweet), but there's an intriguing sweet and nutty flavor that reminds me of Swiss cheese, enveloping the melon and herb notes. Finishes crisp, dry, and weighty. Positively delicious, and in no way inferior to the Kuheiji for me. — 3 years ago