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Kamotsuru “Tokubetsu Junmai”
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Kamotsuru “Tokubetsu Junmai”

Hiroshima prefecture

$27.00 
$25.65 member price
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Strong but smooth

A sake specifically designed with the U.S audience in mind. If you’re part of that audience, this is a quick pick. The slightly higher alcohol content is thanks to this sake not having any added water. Never fear though, Kamotsuru Tokubetsu Junmai is still more than drinkable with its strong fruit flavors and enticing aroma. The rich flavors pair wonderfully with spicy foods, so whip up a fire dish and get sipping!

Characteristics

Brand Kamotsuru
Brewery Kamotsuru Brewing Company
Category Junmai
Subcategory Genshu
Taste Profile Rich & Dry
Rice variety N/A
Yeast variety N/A
Alcohol 17.5%
RPR ? 60%
SMV ? +4.0
Acidity ? 1.8
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Kamotsuru “Tokubetsu Junmai” is over ice, cold (40-60°F), room temp (70°F), warm (85-115°F) or hot (120°F-).
  • Recommended
  • Not Recommended

Region

Kamotsuru “Tokubetsu Junmai” - Hiroshima prefecture

Kamotsuru is made in Hiroshima prefecture in the Chugoku region.

Taste Metrics

Tasting Notes

  • Apple

    Apple

  • Apricot

    Apricot

  • Pineapple

    Pineapple

Recommended Pairing

  • Sushi/Sashimi

    Sushi/Sashimi

  • Seafood

    Seafood

  • Meat

    Meat

Kamotsuru Brewing Company

Kamo refers to the location, and is also a pun on brewing (“kamosu”). It’s combined with “tsuru” (crane) for good fortune. Kamotsuru was founded in 1873 in Saijo, Hiroshima, which is known as one of the top three locations for great quality sake. Their signature soft water source is from the Kamo Mountains, which has seeped into the ground over time. Their campus is a collection of striking white-walled buildings—a backdrop for movies in the modern day. Currently employing four brewmasters, they are the makers of the first daiginjo sake, and continue to grace us with their classic, elegant creations.

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