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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.
Kamotsuru is made in
Kamo refers to the location, and is also a pun on brewing (“kamosu”). It’s combined with “tsuru” (crane) for good fortune. Kamotsuru was founded in 1873 in Saijo, Hiroshima, which is known as one of 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. 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 makers of the first daiginjo sake, and continue to grace us with their classic, elegant creations.
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