ABOUT THIS BOTTLE
A ginjo with lots of depth, think of a long walk deep into the heart of the woods. Starts gently with the inviting aromas of shiitake mushroom, damp autumnal leaves, and smoked wood, leading you straight into the thick of the woods, where you get a hint of thick creaminess and anisette flavors that turns honey-like in the aftertaste.
Rice Polishing Ratio
This sake is made from Hiroshima Hattan and Nakate Shinsenbon rice that has been polished to 58%.
HOW TO ENJOY
Goes well with fatty meats, winter vegetables, mushrooms, duck, bbq, and paella.
Best enjoyed at room temperature or slightly warmed in a ochoko or whiskey 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.