Kamoizumi Brewery – Pioneers of Junmai
Founded in 1912 in Saijo, Hiroshima, Kamoizumi Brewery has spent more than a century preserving and advancing the art of traditional sake brewing. In the 1960s, when sake made with added distilled alcohol dominated the Japanese market, Kamoizumi chose a different path — returning to sake made simply from rice, rice koji and water.
This commitment made Kamoizumi a pioneer of Junmai sake, culminating in the release of its groundbreaking Honjikomi Kamoizumi in 1972. Today, the brewery continues to work with carefully selected local rice and pristine underground water, faithfully following traditional three-stage fermentation.
Kamoizumi is also known for avoiding activated-carbon filtration, allowing the sake to retain its natural golden hue, rich umami and full-bodied character.
A pioneer of pure-rice sake, rooted in the brewing tradition of Saijo.