Meet the Maker, Kamoizumi—Sake and Canapé Evening
Chisou Sake Club is back! We invite you to join us on a sake excursion to beautiful Hiroshima prefecture. Our guest is Mr. Kazuhiro Maegaki, representing the fourth generation Kamoizumi Brewing Company. There are five premium sakes to sample and enjoy, accompanied by a small menu of selected canapés from the Chisou kitchen.
|Dates||Tuesday, 9th April 2019|
Chisou Woodstock Street
22-23 Woodstock Street, London, W1C 2AR [map]
Kamoizumi “Junmai Daiginjo”
Kamoizumi “Nigori Ginjo”
Kamoizumi “Red Maple”
|Ticket||£30 + booking fee per person|
|RSVP||Buy tickets online at Eventbrite|
About Kamoizumi Brewing Company
From December through March, the Saijo area west of Hiroshima has an average temperature of 3 degrees Centigrade with low humidity. The water is mildly alkaline. The rice is good. It is one of the most favoured brewing locales in the entire Japanese archipelago.
The Maegaki family who run the Kamoizumi brewery started out as rice farmers who became landlords and then moved into “value added” areas such as rice milling and eventually sake brewing at the onset of the modern era in 1910. In 1965 Kamoizumi became one of a pioneering group of ten breweries who committed to junmai sake production, at a time when breweries all over Japan were adding excessive amounts of brewers alcohol to cut costs.
At the time it was the practice to filter the pressed sake through charcoal to remove impurities and attain the pure, colourless state that was the aesthetic ideal. The Kamoizumi brewers felt, however, that these “impurities” were essential characteristics of the sake itself, and that to remove them entirely was to compromise the essential nature of its identity.
No brewery in Japan has taken a stronger stand for individuality than Kamoizumi. Their sake has an attitude: robust, tawny, full-flavoured, yet with the smooth finish and easy drinkability that are the hallmarks of technical mastery. Aging and blending are paramount, and when finally released the Kamoizumi labels pair well with meat dishes and Chinese cuisine, a rarity in the sake world. Connoisseurs admire their supple balance of sweetness, acidity, astringency and the elusive flavour component of “umami.”