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Founded in 1912, Kamoizumi Shuzō Brewery is one of the newer breweries in the famed sake-making region Saijo. During the late 1960s, when almost all sakes available on the market were sanzo-shu, sake that is fortified with brewer's alcohol (distilled alcohol), Kamoizumi Shuzō Brewery pioneered junmai brewing techniques by created a traditional junmai sake made only with rice and rice koji. It was also common practice during this time to filter the pressed sake through charcoal to remove any impurities to attain a pure and colorless sake, the aesthetic ideal of the times. Kamoizumi believed however, that these "impurities" were unique characteristics essential to sake and removing them was compromising its true identity. Because many of their sake is not carbon filtered, Kamoizumi sakes have a golden hue, and tend to be tart and full-bodied with a rich, umami-heavy depth. In 1972, they garnered national attention by creating a junmai daiginjo with a 60% rice polish rate, a ratio so high, it was unheard of at the time. The brewery is also heavily active in the local community, expanding local rice consumption and starting programs with initiatives for local farmers to grow Yamada-Nishiki sake rice.

Hiroshima is on the south end of the main island of Japan. It is a Prefecture perhaps most defined by their wish for peace due to its history of the atomic bomb attack. It is also rich in geographical beauty with the Seto Island Sea, forested mountains, and pristine waters. Kamoizumi is located in Saijo, one of the three most famous sake brewing cities in Japan along with Nada, Hyogo and Fushimi, Kyoto.