Three Dots
A wild card in the sake deck, Kamoizumi has a woody, forest-floor aroma of autumn leaves and mushrooms. There is a lot to explore in this big-boned sake, served either cool or warm.
Kamoizumi Brewing Company
Hiroshima Prefecture
Kamoizumi is brewed in Saijo, which developed into one of Japan’s top three brewing areas three hundred years ago due to its delicious water, cold brewing climate and ready supply of seasonal workers. Hiroshima sakes are said to possess both delicacy and strength, and Kamoizumi is no exception. Philip Harper writes: “Retains a convincing elegance despite its big bones. How do they do it?”
Technical Specifications
Classification: Junmai
Rice variety: Hiroshima Yamadanishiki, Nakate Shinsenbon
Yeast: KA-1
Brewing method: Sokujo
60%
polishing ratio
16%
alcohol
1.7
acidity
+1.0
SMV
Serving recommendations
First choice for duck or foie gras, this big-boned sake pairs well with dishes using mushrooms and winter vegetables. Especially delicious served warm at 40°C.
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Sohomare “Tokubetsu Kimoto”
Tamagawa “White Label”
Akitabare “Koshiki Junzukuri”
Masumi “Okuden Kantsukuri”
Kamoizumi “Umeshu”
