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Kamotsuru “Sokaku” Daiginjo, standing in front of a product box
Kamotsuru “Sokaku” Daiginjo, lying inside a product box
Kamotsuru “Sokaku”
Kamotsuru “Sokaku” Daiginjo, standing in front of a product box Thumbnail
Kamotsuru “Sokaku” Daiginjo, lying inside a product box Thumbnail
Kamotsuru “Sokaku” Thumbnail

Kamotsuru “Sokaku”

Hiroshima prefecture

$120.00 
$114.00 member price
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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.

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 16.5%
RPR ? 32%
SMV ? +3.5
Acidity ? 1.2
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Kamotsuru “Sokaku” is cold (40-60°F) or room temp (70°F).
  • Recommended
  • Not Recommended

Region

Kamotsuru “Sokaku” - Hiroshima prefecture

Kamotsuru is made in Hiroshima prefecture in the Chugoku region.

Taste Metrics

Tasting Notes

  • Flower

    Flower

  • Cedar

    Cedar

  • Persimmon

    Persimmon

Recommended Pairing

  • Aperitif

    Aperitif

  • Seafood

    Seafood

  • Cheese

    Cheese

Kamotsuru Brewing Company

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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