Kamoizumi Sake Brewery was founded in 1912 in Saijo, Hiroshima, one of Japan's three historically recognized sake cities, taking its name from the local spring Myogashimizu and the Kamo district. Around 1965, the second generation began brewing exclusively with rice and rice koji, becoming a nationally recognized pioneer of junmai brewing; the brewery's philosophy holds that the natural character of unfiltered sake, including its golden hue and robust umami, is a virtue rather than an impurity to be removed.
