There are pronounced aromas with a balance struck between acidic and sweet flavors that is reminiscent of white wine.
This "namazake", or unpasteurized sake, shows bright, yeasty aromas. It is "genshu" (undiluted with water) giving it a creamy, luscious mouthfeel. Kochi Prefecture is known for experimenting with new strains of yeast, and Kameizumi uses the region's CEL-24, which produces juicy, fruity notes on the palate. Serve chilled with elegant, velvety foods like triple cream cheese, toro shashimi, and fruit tarts.
In 1897, Eleven volunteers gathered in the village of Hage (modern-day Izuma in Tosa City) to start business as Humoto saketen. The spring used to make their first sake was the “Eternal Spring”, for its waters had never run dry since the Edo Period (17th Century), even in times of drought. That sake was named “Kameizumi”. Kameizumi means, “the turtle’s spring”, and refers to the longevity of the water.
In 1965, the Kameizumi Sake Brewing Co., Ltd is established, their current namesake.
Classification: Junmai Ginjo Nama Genshu
Sake Meter Value: -15
Rice: Hattan Nishiki
Brewery: Kameizumi Brewery