ABOUT THIS BOTTLE
KAMOIZUMI JUNMAI DAIGINJO
A bold, full-flavored daiginjo with a wide range of flavors, from persimmon to caramel, mushroom to earthy loam. Smooth and easy to drink, but interesting—never, ever boring.
Rice Polishing Ratio
This sake is made from Yamada-Nishiki rice that has been polished to 50%.
HOW TO ENJOY
A fine accompaniment to rich seafood and fatty meat. Great with miso-marinated fish, duck, and braised meats.
Enjoy very chilled or lightly chilled, in a wine glass.
KAMOIZUMI BREWERYLEARN MORE
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.