Junmai Daiginjo
Kamoizumi's most refined brew.
It is the fruit of our brewer master's experience and technique in which sake rice is polished to its limit, then slowly fermented at low temperatures.
We also use Fukuro-tsuri technique, sake dripped from hanged bags by gravity, to ensure the utmost quality of it.
Clear color, smooth and mild taste with a flowery nose. Slight hints of green apple and anise.

Junmai Daiginjo
With a fruity nose, its velvety character comes from the rice sweetness blended with a smooth ageing process in a refrigerated storehouse.
Clear color, strong flower aromas with a creamy touch. Smooth bitterness of almond, apple and pear.

Junmai Daiginjo
This blend is the brewer master’s expertise in traditional brewing techniques and the use of pure underground water which flows over Saijo.
Velvety aromas and rice sweetness go along perfectly with a nice acidity.
Smooth and full of character, with hints of banana candy, persimmon and a pinch of strawberry.

Junmai Ginjo
Kamoizumi’s Flagship sake.
In order to preserve true aromas, carbon is not used during the filtration, giving it its traditional pale-gold tint. Full body sake, with a strong but refreshing taste.
Nose of shiitake mushrooms, woody flavor with a touch of creaminess and honey, especially when warmed up. Famous in Japan and all over the world.

Junmaishu
The popular Yamada-nishiki rice used to brew this sake is harvested localy in the Zoka ward of Higashihiroshima city, 10km from the brewery.
This rice brings sweetness as well as light velvety texture to the sake.
Creamy with a pinch of honey and a sweet taste of chestnuts.

Junmaishu
Sharp sourness with mild taste of the rice give this sake a clean aftertaste. Can be enjoyed chilled, at room temperature or warmed up.