Kamoizumi Sake Brewery Kamoizumi Junmai Ginjo Ryokusen Honjikomi 1.8L Junmai Ginjo [J237]

In 1911, at the age of 23, Juichi Maegaki (first generation) left his father's rice wholesale business with the ambition to start a sake brewing business, and in 1912, established Maegaki Sake Brewery. The name of the sake comes from the place name ``Kamo'' and the fact that the sake was brewed using the famous water ``Myogashimizu'' from the Sanyo Road in the mountain forest owned by our brewery, hence the name ``Kamo Izumi.''

The second generation, Juzo Maegaki, started brewing sake using only rice and rice koji (junmai brewing) in 1965, aiming to revive the original sake brewing style that had been lost during the war. After much trial and error, in 1971, ``Honjikomi Kamoizumi'' was released. He became a pioneer of Junmai brewing. Around this time, in 1968, Yukio Masuda was appointed as the chief brewer and laid the foundation for the Kamoizumi Junmai brewing technique. Today, he is still active as the most experienced chief brewer at Hiroshima Chief Brewer.

In conjunction with the first local sake boom that began around 1975, the third generation Toshio Maegaki worked tirelessly to popularize Junmai brewed sake throughout Japan, and spread the name of ``Junmai Kamo Izumi'' throughout the country. . Currently, as the representative secretary of the Pure Japanese Sake Association and the chairman of the Saijo Sake Brewing Association, he is working hard to develop not only Kamoizumi, but also pure rice brewed sake and Saijo sake. In recent years, Kamoizumi has been exported not only to Japan but also to the United States, Asia, Europe, and other countries, entertaining people all over the world.

Kamoizumi, which is hand-brewed from carefully selected rice while faithfully following the Hiroshima chief brewer's tradition of three-stage preparation, is not subjected to activated carbon filtration, and is loved for its mellow, rich flavor and beautiful golden brown color.