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Kamotsuru “Itteki Nyukon”

Kamotsuru “Itteki Nyukon”

Hiroshima prefecture

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Heart and soul of a brewmaster

“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. Creating an understated sake never to interfere with your meal was very intentional, and required generations of brewing knowledge and further refinement of their craft. Expertly balanced and unassuming, this staple is very versatile to adapt to different temperatures, settings and pairings.


Category Junmai Ginjo
Subcategory N/A
Taste Profile Light & Dry
Alcohol 15.5%
RPR ? 60%
SMV ? +3.0
Acidity ? 1.5
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Kamotsuru “Itteki Nyukon” is cold (40-60°F), room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended


Kamotsuru “Itteki Nyukon” - Hiroshima prefecture

Kamotsuru is made in Hiroshima prefecture in the Chugoku region.

Taste Metrics

Tasting Notes

  • Sweet Rice

    Sweet Rice
  • Mineral

  • Fennel


Recommended Pairing

  • Meat

  • Seafood


Kamotsuru Brewing Company

Kamotsuru Brewing Company

Hiroshima prefecture

Kamo refers to the location, and also is a pun on brewing. Combined with “tsuru” (crane) for good fortune, Kamotsuru was founded in 1873 in Saijo, Hiroshima known as the top three locations for great quality sake. Their signature soft water source is from the Kamo Mountains which has seeped into the ground over time, and their campus is a collection of striking white walled buildings, a backdrop for movies in the modern day. Currently employing four brewmasters, they are the maker of the first daiginjo sake, and continue to grace us with their classic, elegant creations.

Questions & answers

Customer reviews