Kamoizumi Shusen Honjikomi

BREWERY NAME
Kamoizumi Brewery (加茂泉酒造)
Featuring: Kamoizumi was founded in 1912.
In the early 1960s, when “sanbai-zoujyou-seishu(=三倍増醸清酒)” was the mainstream, Kamoizumi was a pioneer of junmai-shu, brewing sake with only Rice and Koji, which is the ideal form of sake. Kamoizumi’s sake is mainly made without carbon filtration, and is characterized by a rich, mellow flavor with high acidity and a full-bodied taste.

FEATURE OF THE AROMA
Mushroom

FEATURE OF THE TASTE

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.

RECOMEND TEMPERATURE

FOOD PAIRING
-Sushi, Fish cuisine, Mushroom etc…

SPEC
Rice: Local rice
Rice Polishing: 60%
Alc: 16%
SMV: –
Temperature: Cold
Region: Hiroshima
Volume: 180ml & 720ml & 1.8L