Kameizumi was established in 1897 in Tosa City, Kochi Prefecture, by eleven local residents who resolved to brew their own sake, with the brand name honoring an ancient spring within the brewery said to have never run dry since the early Edo period. The brewery works extensively with yeasts developed by the Kochi Prefectural Industrial Technology Center, including the highly aromatic CEL-24 and CEL-19 strains that produce sake with vivid tropical and apple-like fruit notes distinct from the dry profile traditionally associated with Kochi sake. The flagship junmai ginjo nama genshu CEL-24 has become so widely sought that it now accounts for roughly 70 percent of the brewery's total production.
