Adorned with a beautiful straw color, this sake surprises in more ways than one.
With aromas of chestnuts and cereals, its roundness in the mouth, which gives it Yamada-Nishiki (the best Saké rice) from Zoka rice fields, reaches its peak when it is hot.
Very flexible, it is absolutely necessary to try it at different temperatures to discover all its richness of flavor and ability to accompany dishes.

POLISHING: 65% (means 35% of the rice has been removed)
COLOR: yellow 
NOSE : rich, autumnal, brown
MOUTH : chestnut honey
FINAL : soft, sweet

Consume : fresh - at room temperature - warm (40°C)

Food Pairing : autumn dishes, pumpkin velouté, cheese (Mont d'or, Pont l'Evêque)

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.

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.