Our Brewery of the Month for October 2026.

Discover three expressions of Kamotsuru, one of Hiroshima's most celebrated breweries, in one set: a kimoto-brewed Junmai Ginjo, a fruity, clean Junmai Ginjo and the iconic gold-flake Daiginjo.

Kamotsuru Junmai Ginjo Shuchuzaishin Daidai 720ml

This sake is made using the time-consuming "kimoto" method. It has a pleasant balance of umami and acidity, and can be enjoyed in a wide range of situations, from cold to warm. Brewed with Association No. 7 yeast, it is an acidic sake that is best enjoyed chilled.

Rice: Hattan 35, Polishing Ratio: 60%, Alc. 16%, Hiroshima Prefecture

Kamotsuru Itteki Nyukon Junmai Ginjo 720ml

Carefully polished the rice to 60%, it has a fruity fragrance, herbs and green notes in the background. Slightly sweet in the entrance, very soft umami in the mid palate with a refreshing aftertaste. Well balanced and clean. Best to drink chilled or at room temperature, on its own or with light dishes.

Polishing Ratio: 60%, Hiroshima Prefecture

Kamotsuru Gold (Tokusen Daiginjo) 720ml

Carefully selected sake rice, polished to 50% and brewed at a very low temperature using natural underground water. One of the first Daiginjo in Hiroshima. Ricey aroma with hints of musk melon and a soft floral background, full-bodied and savoury in the mid palate. Adorned with sakura-shaped gold flakes that dance at the bottom of the bottle. Lovely served in white wine glasses at the holiday table.

Polishing Ratio: 50%, Hiroshima Prefecture