Sake Type
Junmai Ginjo
Rice Type & Origin Area
Hattan No. 35
Rice-polishing Ratio
60%
Alcohol Percentage
16%
SMV (Sake Meter Value)
N/A
Production Area
Hiroshima
Shuchuzaishin Daidai Junmai Ginjo
KAMOTSURU SAKE BREWING
This sake is crafted using the traditional and time-honoured kimoto method, which requires meticulous attention and patience. It offers a harmonious balance of rich umami and lively acidity, making it versatile for a wide range of occasions. A pure rice ginjo, its flavour evolves beautifully with temperature, revealing subtle nuances when enjoyed chilled or warmed. Brewed with the distinguished Association No. 7 yeast, this sake’s crisp acidity and refined character are particularly enjoyable when served cold. Its complex yet approachable profile makes it an ideal choice for both casual enjoyment and pairing with a variety of dishes.
About the Sake brewery:
Since 1873, Kamotsuru Sake Brewing has been a leader in rice polishing technology, winning multiple awards for its innovative sake brewing. After reviving the brand over 50 years ago, Kamotsuru made history as the first to release Daiginjo-grade sake to the public. Named by Wahei Kimura, one of Saijo's esteemed sake patrons, Kamotsuru combines Japanese tradition with a touch of Western influence. Its architecture features four smokestacks that reflect the brewery's impressive size for its time. Today, Kamotsuru continues to pursue excellence, solidifying its reputation as a premier producer of high-quality sake in the industry.