2-Year Aged Namagenshu
This is a new sake style—unpasteurised, undiluted and aged two years at 5°C. Rich, satisfying flavour that improves with age. Enjoy neat, or over a single ice cube.
Prefecture
Hiroshima Prefecture
Region
Chugoku
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: Nama Ginjo
Rice variety: Hiroshima Yamadanishiki, Nakate Shinsenbon
Yeast: KA-1
Brewing method: Sokujo
60%
polishing ratio
18%
alcohol
1.7
acidity
+1.0
SMV
Serving recommendations
Drink chilled. Nice with nuts. Best with meat, especially pork and veal chops.
Restaurant & Retail Guides
Where to find Kamoizumi “Red Maple” in the U.K.
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