2-Year Aged Namagenshu
This is a new sake style—unpasteurized, undiluted and aged two years at 41 °F. Rich, satisfying flavor that improves with age. Enjoy neat, or over a single ice cube.
Kamoizumi Brewing Company
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?”
Classification: Nama Ginjo
Rice variety: Hiroshima Hattan, Nakate Shinsenbon
Brewing method: Sokujo
Drink chilled. Nice with nuts. Best with meat, especially pork and veal chops.