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Kamotsuru Tokubetsu Junmai is still more than drinkable with its strong fruit flavors and enticing aroma. The rich flavors pair wonderfully with spicy foods.
This sake is made from Yamadanishiki rice that’s cultivated in Hiroshima prefecture. The rice is polished for over 100 hours to get it down to a 32% rice polishing ratio, but the wait is worth it.
This unpasteurized sake, known for its bright and invigorating profile, is aged briefly and pasteurized only before shipping (namachozo), ensuring it retains remarkable freshness.
This sake offered a new way to experience Japanese sake, combining both superior quality and aesthetic beauty. It quickly gained popularity and remains a beloved long-standing product today.
With its elegant aroma and a flavor profile that is dry yet mellow, the Daiginjo Tokusei Gold Kamotsuru has become a symbol of refined taste. Starting in the mid-1960s, it became a favorite at high-end restaurants.
“Itteki” means one drop, and “nyukon” means putting your spirit, heart and soul into it. Every drop of this sake has the brewmaster’s soul poured into it.
