Kamotsuru “Sokaku”
A daiginjo delight
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. The fragrant nose of this sake leads into notes of cedar and persimmon that fall lightly on the palate. It pairs well with seafood or cheese, and makes for a good aperitif as well.
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A daiginjo delight
A daiginjo delight
Characteristics
| Brand | Kamotsuru |
| Brewery | Kamotsuru Brewing Company |
| Category | Daiginjo |
| Subcategory | N/A |
| Taste Profile | Light & Dry |
| Rice variety | Yamadanishiki |
| Yeast variety | Association No. 1801, Hiroshima Momiji Yeast |
| Alcohol | 16.50% |
| RPR | 32% |
| SMV | 3.5 |
| Acidity | 1.2 |
Serving Temperature
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Recommended
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Not Recommended
Region
Kamotsuru is made in Hiroshima prefecture in the Chugoku region.
Taste Metrics
Tasting Notes
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Flower
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Cedar
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Persimmon
Recommended Pairing
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Aperitif
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Seafood
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Cheese
Customer Reviews
Delivered with care
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An adult signature from someone who is 21+ years old is required upon delivery for all Tippsy sake orders. No adult signature is required for orders of non-alcohol items.
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