Kamoizumi Sake Brewery Co.,Ltd
Hiroshima
Fundada 191250 sakes
De la destilería
Moemoizumi, que elabora arroz cuidadosamente seleccionado respetando fielmente el método de preparación en tres etapas del toji de Hiroshima, no realiza filtración con carbón activo y es apreciado por su sabor rico y generoso, así como por su hermoso método de elaboración en montaña.
Detalles
- Fundada
- 1912
- Marca
- Kamoizumi
- Región
- Hiroshima
Historia
1912
In 1911, founder Juichi Maegaki resolved to enter the sake brewing business, and in 1912 (Taisho 1) he founded the Maegaki sake brewery. The name 'Kamoizumi' combines 'Kamo,' a place name associated with Kyoto, with 'Myoga Shimizu,' the pure spring water on the brewery's own forested land.
1965
Around 1965, second-generation head Toshizo Maegaki began brewing sake using only rice and rice koji (junmai brewing), aiming to revive the traditional method lost during the war.
1968
In 1968, Yukio Masuda was brought in as toji (master brewer) and laid the technical foundation for Kamoizumi's junmai brewing.
1972
After years of trial and error, Kamoizumi released 'Honjikomi Kamoizumi' in 1972, becoming a pioneer of junmai (pure rice) sake brewing in Japan.
1975
From around 1975, during Japan's first regional-sake ('jizake') boom, third-generation head Toshio Maegaki campaigned nationwide to promote junmai sake, spreading the reputation of 'Kamoizumi, the junmai sake.'
2007
Brewing techniques were passed on to toji Toshiyuki Shintani.
2019
In November 2019, Kazuhiro Maegaki became the fourth-generation head of the brewery, assuming the position of president and representative director.
Other30%
Junmai Ginjo22%
Junmai Daiginjo20%
Liqueur6%
Junmai4%
Daiginjo4%
Futsu4%
Nigori2%
Sparkling2%
Honjozo2%
Ginjo2%
Tokubetsu Junmai2%
