Prefecture: Hiroshima
Rice & polishing: Local rice, polished to 60%
Style: Junmai Ginjo
Food pairings: Chawanmushi, steamed white fish, agedashi tofu, light salads
Taste: Fruity, herbal, softly umami, clean
Alc.: 15.5%
Made from rice carefully polished to 60%, this Junmai Ginjo has a fruity fragrance with herbal, green notes in the background. The fragrance lends a slightly sweet impression on entry, followed by very soft umami in the mid-palate and a refreshing aftertaste. Well balanced and clean, it is enjoyable on its own or with lightly flavoured dishes. Serve chilled or at room temperature; its record at warm-sake competitions also makes it well worth trying gently warmed.
SMV: +3
2025 Japan Warmed Sake Award — Gold 2023 Singapore Sake Challenge — Silver (Junmai Ginjo) 2019 SAKE China — Gold (Ginjo / Junmai Ginjo) 2016 Kanzake Contest — Highest Gold (Premium Kanzake)
About the brewery
Kamotsuru brews in Saijo, Higashihiroshima, the brewing quarter defined by its chimneys and white-walled kura; the Kamotsuru name was given to the sake in 1873. The house works with Hiroshima toji technique, local sake rice and Saijo's water, aiming at umami-rich sake that sits alongside a broad range of food. Its best-known bottling is the Tokusei Gold Daiginjo, with gold leaf in the bottle.
