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“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.
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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