Sake Type
Junmai
Rice Type & Origin Area
Brown Rice, Reiho (Organic) - Fukuoka
Rice-polishing Ratio
100%
Alcohol Percentage
15%
Production Area
Kumamoto
Genmaishu
KAMEMAN SHUZO
Genmai-zake is an innovative brown rice sake that defies tradition. Fermented with the husk intact, it's a departure from polished rice brews, demanding double the rice quantity and complex fermentation methods. Crafted by Japan's southernmost natural sake brewery, Kameman Shuzo, its aged Genmaishu achieves a rare balance of sweetness, savory notes, and dryness. Aromas of brown sugar and roasted cocoa precede a flavour profile reminiscent of Christmas cake, as notes of dried fruit and spices surface. As the sake ages, it matures, pairing splendidly with sweet pastries or decadent ingredients like foie gras.
About the Sake brewery:
Founded in 1916, Kameman Shuzo is the second southernmost Sake brewery in Japan helmed by Ryusuke Takeda, the fourth-generation Kuramoto and Toji. Drawing inspiration from his uncle, a distinguished professor at Tokyo University, Takeda embarked on his unique mission to create Sake using brown rice. The experiment resulted in the extraordinary Kameman Shuzo 'Genmaishu'.
Driven by an ethos of eco-consciousness, the brewery sources rice through natural farming, and allows ducks to manage weed and bugs in rice paddies. Kameman Shuzo doesn't just brew sake; it embodies a a balanced integration of tradition, ingenuity, and a deep-rooted respect for nature.
