Sake Type
Junmai Shiboritate Nama Genshu
Rice Type & Origin Area
Japanese Sake Rice (Hiroshima)
Rice-polishing Ratio
65%
Alcohol Percentage
17%
SMV (Sake Meter Value)
+1
Production Area
Hiroshima
Kamoizumi Shiboritate Nama Genshu (Amour for Oyster)
KAMOIZUMI SHUZO
This Junmai sake is specifically brewed to pair with seasonal winter oysters. It has a refreshing taste with a balanced sourness, accompanied by notes of cool mint, green apple skin, and pear. The sake's aroma is mild and calm, with a hint of minerality that stands up to the briny, mineral notes of fresh oysters. The smooth and gentle nature of this sake makes it highly drinkable, allowing for easy consumption throughout a meal. Its approachable quality invites multiple servings and brings out the best in both the sake and the seafood.
About the Sake brewery:
Founded in 1911, Kamoizumi Shuzo is the youngest in Saijo, a renowned sake-making region. In the late 1960s, when sanzō-shu dominated the market, Kamoizumi pioneered junmai brewing techniques, creating sake made solely with rice and rice-koji. Their 1972 release of junmai daiginjo using 60% polished rice garnered national attention./n/nKamoizumi's sake is rarely carbon filtered, resulting in tart, full-bodied flavours with deep richness. The brewery actively supports the local community by promoting local rice consumption and empowering farmers. They encourage the cultivation of Yamada Nishiki sake rice, demonstrating their commitment to regional agricultural development and traditional sake-making methods.