Kamoizumi Shusen Junmai is a robust savoury sake that has notes of forest mushrooms and an earthy fallen leaves. This sake is has so many layers and flavors, you can enjoy and discover many details by trying in different temperatures. Some prefers either at room tempreture, some prefers even more hotter. Clearly representing the style of Kamoizumi, this sake has not undergone carbon nor charcoal filtration. So the sake has golden yellow color with fragrant nose of spice and hints of minerals. This is definitely a full bodied sake with refreshing flavor. This Sake has won Gold Award, Junmai category, 2015 U.S. National Sake Appraisal.
The Maegaki family who run the Kamoizumi brewery started out as rice farmers. While they were always has been taking part in the Sake Brewing process, they became independent sake brewery only in 1910. In 1965 Kamoizumi became one of a pioneering group of ten breweries across Japan, who committed to junmai sake production.
Back then, it was the practice to filter the pressed sake through charcoal to bring colorless sake which was considered ideal. But for the Kamoizumi brewers these impurities were in fact the essential to keep the characters of the sake. They felt removing them entirely was going to lose the essential nature of its character.
Kamoizumi, you will see is a very unique sake. Their sake has clear character, such as boldness, tawniness, full-flavor. But it also has the smooth finish and easy drinkability. They are not afraid of aging and blending. Kamoizumi pairs very well with meat dishes, which are still rarity in the sake world.
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