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Imagine a silky droplet of sake falling from moonlight. That, packed with the umami from the rice, is the concept of this sake, thus the name “Fuyu no Tsuki” (winter moon). It is a winter seasonal that’s been released every year since 2000, when unpasteurized, undiluted and unfined sake was barely a thing. Brewed with locally grown rice and their signature white peach yeast, it’s definitely a treat.
Kamikokoro is made in
Kamikokoro Brewing Company was founded in 1913 in Okayama prefecture, a land famous for being one of the leading peach-producing areas in Japan. In fact, they even brew some of their sake with Okayama white peach yeast. But their commitment to quality goes beyond just the peaches. The company belief is that they’ll only provide sake they would serve to their own family. This hasn’t faltered, even during the post-World War II rice shortage, when using additives and distilled alcohol could allow for higher yield. The brewers continued to make quality sake with full rice flavor, and still do!
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