The name HAJIME means “the first” in Japanese.
This saké is the perfect accompaniment to discover KAMOIZUMI's Junmai saké.
Its reflection is yellow, and its roundness in the mouth makes you feel the umami of the rice.
The rice used is Hiroshima-Hattan, a local saké rice.
A slight acidity makes this saké dry and pleasant to the palate.
The tasting temperature can vary from cold to warm, around 40 degrees.

POLISHING: 75% (means 25% of the rice has been removed)
COLOR : slightly yellow
NOSE : smoky, fruity, mushroom
MOUTH : white fruit, peach, pear, peppery, delicate bitterness
FINAL : elegant and persistent

Consume : fresh (10°) - warm (40°C)

Food Pairing: small prawns in coconut milk curry, fresh goat cheese (Corsican Brocciu)

The Junmai category corresponds to sake traditionally produced from a mixture of rice, water and koji (Koji is cooked rice and/or soy that has been inoculated with a fermentation culture, Aspergillus oryzae, which allows alcoholic fermentation). Furthermore, no distilled alcohol was added. On the other hand, the rice polishing rate is at the discretion of the producer.

This Hajime version is of rare elegance: at the same time soft and spicy, it evolves into a floral and finely fruity register with beautiful aromatic intensity.

THE KAMOIZUMI SHUZO SAKE HOUSE

Kamoizumi, founded in 1912, is located in Saijo, the saké center of Hiroshima Prefecture.
It has long specialized in the production of Junmai type saké (without added alcohol).
In 1971, something unprecedented at the time, she managed to use rice polished to 60% of its original mass to produce a Junmai Ginjo that would be recognized throughout the country.

Today, its owner, Mr. Maegaki, is a fervent supporter of the Junmai style and the use of the region's rice and water, whose purity and quality he protects.