A wild card in the sake deck, Kamoizumi has a woodsy, forest-floor aroma of fall leaves and mushrooms. There is a lot to explore in this big-boned sake, served either cool or warm.
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?”
Rice variety: Hiroshima Hattan, Nakate Shinsenbon
Brewing method: Sokujo
First choice for duck or foie gras, this big-boned sake pairs well with dishes using mushrooms and winter vegetables. Especially delicious served warm at 105 degrees.