Glass - Lively, refreshing & well balanced with crisp acidity. The palate boosts flavors of pink grapefruit, papaya & subtle sweet mango; Bottle - 27

Terra D’Oro Chenin Blanc Viognier

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

First impression is spritzy and lively. Clean and crisp, juicy and well-balanced. This is not your traditional Junmai Daiginjo, but will please both new and seasoned drinkers!

Place the bottle of Kuheiji Junmai Daiginjo in an ice bucket filled with ice and cold water for 20–30 minutes prior to serving, or refrigerate upright for at least 2–3 hours. This sake is best served well-chilled (around 8–10°C / 46–50°F) to emphasize its spritzy, lively character.

Chill bottle

Shortly before serving, place the flute or stemmed glass in the refrigerator for 10–15 minutes or fill briefly with ice water to cool, then discard the ice water and dry. Chilled glassware helps preserve the delicate aromatics and effervescence.

Chill glassware

Carefully remove the foil and untwist the cap. If you prefer to gently aerate and open up the sake’s juicy aromatics, pour the sake slowly into a small carafe or tokkuri, avoiding vigorous splashing to preserve delicate bubbles. For a more traditional presentation, serve directly from the chilled bottle.

Open and decant (optional)

Hold the glass by the stem and pour 150–180 ml per guest (adjust to tasting or pairing portions). Pour slowly into the center of the glass to maintain any subtle effervescence. If using a lemon twist, express oils over the glass edge and rest the twist on the rim or in the carafe briefly — optional and only for those who want a citrus accent.

Serve

When presenting, describe the sake as spritzy and lively with clean, crisp, juicy, well-balanced flavors that will please newcomers and seasoned drinkers. Recommend pairing with light seafood, fresh salads, or mildly flavored tempura to complement its texture and acidity.

Tasting notes for service staff

Reseal the bottle with its cap and refrigerate upright. Consume opened bottle within 3–5 days for best freshness; slight loss of spritz and aroma is normal after opening. Avoid storing near strong odors.

Kuheiji Junmai Daiginjo “Eau Du Désir” (bottle)

Kuheiji Junmai Daiginjo “Eau Du Désir” (serving)

Flute or chilled stemmed glass

Small carafe or tokkuri (optional)

Ice bucket and ice (for chilling bottle)

Lemon twist (optional garnish)

Kuheiji Junmai Daiginjo “Eau Du Désir”

Shrimp tempura, tobiko, onion, seared salmon with spicy mayo and eel sauce

Aburi Spicy Salmon Oshi

Spicy salmon, avocado, cucumber, shrimp tempura, top with torched spicy crab salad and tobiko

Sunny Dragon Roll

Spicy salmon, avocado, torched salmon on top with green onion and tobiko

Double Salmon Roll

California roll top with salmon, red & white tuna, Hamachi fish, avocado

Rainbow Roll

Shrimp tempura, crab stick, cucumber, avocado, top with tuna

Red Dragon Roll

Shrimp tempura, crab stick, cucumber, avocado, top with BBQ eel

Black Dragon Roll

Make Kuheiji Junmai Daiginjo “Eau Du Désir” Recipe in just 35m. First impression is spritzy and lively. Clean and crisp, juicy and well-balanced. This is not your traditional Junmai Daiginjo, but will please both new and seasoned drinkers!

Kuheiji Junmai Daiginjo “eau Du Désir” Recipe

Descriptors

Tasting Notes

Food Pairings

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