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Yuzo Kuji is an enigmatic figure. I've heard much about him and his sake for the past few months; whispers of how unique they are, how he is pushing the boundries from the shadows. Yuzo is the younger brother of Kosuke Kuji, the 5th-generation head toji (master brewer) and owner of Nanbu Bijin, one of the most famous sake brewers in Iwate Prefecture, in northern Honshu. The sakes of Nanbu Bijin are classics exhibiting the crisp, clean and refined style of the region, and on their website Kosuke proudly proclaims "I want to brew sake that makes people smile like the sun shines." Yuzo says he feels like the moon.
Yuzo Special are small, some would call them "experimental" batches of sake produced at Nanbu Bijin (I imagine them tucked away in a dark corner somewhere) by Yuzo Kuji, veering radically from the traditions of the brewery. Sacrificing the "elegance" that many people look for in sake, Yuzo is creating bold and full-bodied expressions, radical but also rustic. Whether by polishing rice to only 90%, using proprietary yeasts, or aging sake, Yuzo is able to make sake that almost feels wine-like, with pronounced acidity and richness and texture on the palate.
A rising star in Japan, there is only one expression of Yuzo Special that is currently available on the market in the United States: a beautiful Miyama Nishiki rice Junmai from the 2015 brewing season. Like the rest of the Yuzo Special line-up, it is only available in isshobin, the traditional 1.8 liter bottle that historically most sake was sold in. Yuzo only bottles in this format as he wants his sake to be shared and enjoyed. We're very happy to finally be able to offer it to you. Oskar Kostecki