KAMOTSURU SHUZO

Since the naming of the brand Kamotsuru in 1873, this brewery has been at the forefront of rice polishing technology, and since the Meiji era has pulled the industry forward as a sake pioneer. In the Taisho era they were the first to receive an honor for their work. And again, 50 years ago, they were the first to sell Daiginjo-grade sake to the public. Kamotsuru company receives a large number of awards and honors for their sake. They devote their craft to producing sake of exceptional quality.

What is Kamotsuru?

Kamotsuru is a sake brand that has been in business for 150 years in Saijo, Hiroshima Prefecture which is known as one of the major sake production area. Kamotsuru Sake Brewing is located in Saijo, Higashi-Hiroshima City, in the center of Hiroshima Prefecture. Saijo area is the perfect setting to brew good sake: clean and pure air, rich subsoil water, and surrounded by an area of rice production.

The sake brewed with soft, medium-hard water and local sake rice, is rich in umami and goes well with a wide range of foods.

Kamotsuru uses the sake rice harvested in the northern part of Hiroshima Prefecture at a high altitude (300-400 meters above sea level). The region has ideal soil for growing rice as well as the perfect climate to produce rice.

At Kamotsuru, sake is made from underground well water that springs from the mountains in the Kamo mountain range. The elegant fine quality water contains just the right amount of minerals that make the sake gentle and smooth.

Kamotsuru has four toji, master brewers. The Hiroshima style brewing method has been passed down veteran to younger staff whose characters and ages differ.