
Kamoizumi Seizumi Namazake
Kamoizumi Sake Brewery Co., Ltd. | Hiroshima Prefecture
Kamoizumi Sake Brewery
The second generation started brewing only rice and rice koji with the aim of reviving the original style of sake brewing. After much trial and error, in 2 they released ``Honjikomi Kamoizumi'' and became known as the pioneer of Junmai brewing.
Since its founding in 1912 as Maegaki Sake Brewery, the brewery has been brewing the Kamo Izumi brand of sake. Around 1965, the second generation started brewing only rice and rice koji, aiming to revive the original style of sake brewing. After much trial and error, in 2 they released ``Honjikomi Kamoizumi'' and became known as the pioneer of Junmai brewing. Since then, successive generations have been working hard to develop Junmai brewing in various parts of Japan and the sake brewing industry in the local area of Saijo.
In addition to pure rice brewing, Kamo Izumi's main characteristic is that it does not use activated carbon filtration, and the sake, which is finished in a faint yellow color, is rich in umami and is well suited to the word mellow.
In addition, while soft water is often used for sake brewing, Kamoizumi Sake Brewery uses medium-hard underground water that originates from Mt. Kamoizumi Junmaishu is brewed by faithfully following Hiroshima's chief brewer's ``three-stage preparation'' and has long been loved as a sake rooted in the region, but it is now exported to Europe and America, and has a wide fan base.
Kamoizumi Sake Brewery Co., Ltd. | Hiroshima Prefecture
Kamoizumi Sake Brewery Co., Ltd. | Hiroshima Prefecture
Kamoizumi Sake Brewery Co., Ltd. | Hiroshima Prefecture
Kamoizumi Sake Brewery Co., Ltd. | Hiroshima Prefecture