The Maegaki family started out as rice farmers who became landlords eventually sake brewing at the onset of the modern era in 1910. In 1965, Kamoizumi became one of a pioneering group of ten breweries who committed to junmai sake production at a time when heavy-handedly adding brewers alcohol to maximize profits was typical. Kamoizumi released their first Junmai in 1971 and few have taken a bolder standing on developing a true house style than them. Their sake has an attitude: bold and full-flavored, yet with drinkability that are the hallmarks of technical mastery. Many of Kamoizumi's sakes are aged and final blending is done with great care. The Kamoizumi sakes pairs well with meat dishes and full flavored cuisine. Kamoizumi balances sweetness, acidity, astringency and the savory sake flavors like no other. The style exemplifies the elusive flavor "umami" perfectly. Shushen has a deep forest-floor aroma of fall leaves, old growth wood and mushrooms. There is a lot to explore in this big-boned sake, served either cool or warm.
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