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. This is a new level of sake production. Very few have achieved the heights of complexity offered by this unpasteurized, undiluted and aged sake. After 2 years at 5° Centigrade it developes rich, layered savory character without loosing a sense of freshness. This sake is designed to be aged further in a cold cellar or wine fridge. Enjoy cold, at room temperature or over a single ice cube.
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