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Kamoizumi Shuzo
Brewery's commitments to sake making
- Brewing quality Junmai sake in Saijo, the town of sake
- Rainwater turns into subterranean water, which is then poured into the rice paddies to grow sake rice. The groundwater percolates through Saijo's unique bedrock, where it becomes suitable for brewing, and is then drawn up from the brewery's wells. Using this sake rice and water, we strive to brew pure sake using the techniques of the Hiroshima Touji tradition.
History and culture of the brewery
- Brewed amid the rich environment of Hiroshima
- Founded in 1912 as a rice merchant, and later became a sake brewer. “Kamo” is the name of the region, and “Izumi” refers to beautiful water needed for brewing; the two words were joined to create the name of this sake. For more than 50 years, we have worked as the first sake brewery in Japan to revive pure rice brewing, using only rice and rice malt, and have worked to educate and popularize the method. We also actively work with the locals to improve the environment of the forests, which act as the source of the subterranean we use water.
Products
The mecca of sake: Saijo, Hiroshima
Saijo, the city of sake, is a rarity, with eight sake breweries, rice grown on the rich Kamo plateau, clear subterranean water for sake brewing, and a cool winter climate.
The area is also close to Akitsu, the home of the Hiroshima Toji, master brewers who contributed to the modernization of sake, giving the area excellent conditions for sake brewing. The only sake research institute in Japan is located here, and the world's largest sake event, the Sake Festival, is held here in the fall.
The area is also close to Akitsu, the home of the Hiroshima Toji, master brewers who contributed to the modernization of sake, giving the area excellent conditions for sake brewing. The only sake research institute in Japan is located here, and the world's largest sake event, the Sake Festival, is held here in the fall.
Meeting all conditions for making great sake
Mt. Ryuoh in the Kamo mountain range, the unique bedrock formation known as the Saijo Lake stratification produces clear, medium-hard water suitable for sake brewing. Saijo's severely cold winters, dry air, and inland location with an altitude of 200 to 250 meters makes it ideal for brewing.
Furthermore, sake rice production thrives in Hiroshima, with the export of quality sake rice outside of Hiroshima popular.
Furthermore, sake rice production thrives in Hiroshima, with the export of quality sake rice outside of Hiroshima popular.
See Company Information
| Company name | Kamoizumi Shuzo Co., Ltd. |
|---|---|
| Address | 2-4, Saijo Kami-ichi-machi, Higashihiroshima City, Hiroshima Prefecture |
| Founded | 1912 |
| Representative | Kazuhiro Maegaki |
| Others | Worked to revive Junmai sake after the war. |
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