Fall Colors
Brewed old-school without charcoal filtering and aged two years at ambient temperature, Yamabuki displays the lovely amber tint of sakes of yore. Rich in flavor, with notes of caramel and shiitake.
Prefecture
Hiroshima Prefecture
Region
Chugoku
Kamoizumi Brewing Company
Hiroshima Prefecture
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?”
Technical Specifications
Classification: Junmai Ginjo
Rice variety: Hiroshima Hattan, Nakate Shinsenbon
Yeast: Hiroshima 125
58%
polishing ratio
15%
alcohol
1.6
acidity
+1.0
SMV
Serving recommendations
Good with duck and pork, kabocha, mushrooms of all kinds and root vegetables. Goes well with Chinese cuisine.
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