Kameizumi Junmai Ginjo Namagenshu

Brewed on the island of Shikoku in the small craft brewery named Kameizumi Shuzo, this Junmai Ginjo Namagenshu sake is original in several ways.

It was made from a strain of kaze naruko rice developed under the code name "Koiku No. 63" and the local yeast AA-41 specially created by the Toji or Master Brewer. Kameizumi Junmai Ginjo Namagenshu is a sake that reveals a deep and original aromatic profile expressing a beautiful palette of fruity aromas and subtle flavors.

To be enjoyed chilled, it goes very well with all types of cheese and can also be enjoyed as an aperitif to surprise by bringing the know-how of Japan to the glasses in France.

Located between mountains and ocean, the small brewery Kameizumi Shuzo was founded in 1897 in the picturesque village of Tosa, Kochi prefecture, on the island of Shikoku, the smallest of the four main islands of the Japanese archipelago. The sake is brewed with water from the "Ten Thousand Year Spring" which is said to have never dried out since the 1600s. The climate of the region being rather hot and humid, the brewery faces not really optimal conditions for the fermentation of rice, which requires a lot of courage and a great knowledge from the 5 craftsmen of this small brewery.