SAKE PRODUCERS
KAMOIZUMI BREWERY (SAIJYO, HIROSHIMA)
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Founded in 1912 in the heart of Saijō, Kamoizumi Brewery has spent more than a century crafting sake that reflects both tradition and innovation. Today, it is recognized as one of Hiroshima's leading producers of Junmai sake.
Junmai sake is brewed using only three natural ingredients—rice, rice koji (koji mold), and water. It contains no added distilled alcohol, allowing the true character of the rice to shine through. Because this brewing method requires more time, skill, and high-quality ingredients, Junmai sake gradually declined in popularity during the early 20th century as many breweries turned to more economical production methods.
Following World War II, Kamoizumi played a vital role in reviving authentic Junmai brewing. The brewery became one of Japan's pioneers in preserving this traditional style, continuing to produce sake using carefully selected rice, pure water, and time-honored brewing techniques. Its dedication helped inspire the renewed appreciation for Junmai sake enjoyed today.
One of Kamoizumi's most distinctive features is the natural color of its sake. While most modern sake is crystal clear due to activated carbon filtration—a process that removes color as well as certain aromas and flavors—Kamoizumi intentionally avoids this step.
As a result, its sake retains more of the rice's natural umami, complexity, and delicate aromas, developing a beautiful pale golden hue. This minimal-intervention approach creates a richer and more expressive drinking experience, allowing the true character of the ingredients to be enjoyed.
Kamoizumi's sake is celebrated for its harmonious balance of sweetness, acidity, bitterness, and umami.
NAKAO BREWERY (TAKEHARA CITY, HIROSHIMA)
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Founded in 1871 in the historic town of Takehara, Nakao Brewery has been crafting exceptional sake for more than 150 years. Surrounded by fertile countryside with abundant sunshine and relatively low rainfall, the region provides ideal conditions for cultivating high-quality rice—the essential ingredient in every bottle of sake.
Takehara is closely connected to the history of Omachi rice, one of Japan's oldest and most celebrated sake rice varieties. Omachi is the ancestor of Yamada Nishiki, now considered the finest sake rice in Japan. Honoring this heritage, Nakao Brewery continues to brew selected labels using locally grown Omachi rice, preserving the distinctive richness and complexity that have made it famous among sake enthusiasts.
The brewery is best known for its two flagship brands: Seikyo and Maboroshi.
Seikyo, produced since the brewery's founding, represents the classic character of Hiroshima sake. It offers the rich umami of carefully polished rice while maintaining remarkable clarity, elegance, and a clean, refreshing finish.
Maboroshi showcases Nakao Brewery's spirit of innovation. Brewed with a unique yeast strain developed from apple peels, it delivers delicate floral aromas and vibrant notes of fresh apple rarely found in traditional sake. The result is an elegant, fruity expression that remains beautifully balanced while preserving the depth expected from premium Japanese sake.
Nakao Brewery is widely recognized as the birthplace of apple yeast brewing in Japan. This groundbreaking technique introduced a new style of sake with refined fruit aromas and exceptional elegance, influencing the way many people experience premium sake today.
The brewery's flagship Maboroshi has earned widespread acclaim for its outstanding quality. It has been selected for prestigious occasions, including New Year's celebrations for the Imperial Household, and is regarded as one of Japan's finest premium sakes. Today, it is proudly served at the world-renowned Sukiyabashi Jiro and in the first-class cabins of both ANA and JAL, introducing the craftsmanship of Takehara to travelers from around the world.
Whether you prefer the classic depth of Seikyo or the elegant fruit-forward character of Maboroshi, Nakao Brewery offers a unique opportunity to experience both the tradition and innovation that define modern Japanese sake.
KAMOTSURU SAKE BREWERY (SAIJYO, HIROSHIMA)
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Founded in 1873 in the heart of Saijō, Kamotsuru Sake Brewing is one of Hiroshima's most celebrated breweries, with more than 150 years of brewing excellence. The brewery is especially renowned as a pioneer in producing and commercializing Daiginjo sake, helping to establish it as one of Japan's most prestigious sake styles.
Daiginjo is crafted from rice that has been polished until at least 50% of each grain has been removed, leaving only the purest starch at its core. This meticulous process, combined with careful low-temperature fermentation, creates sake with extraordinary elegance, delicate fruit aromas, and remarkable refinement. Kamotsuru's dedication to this style helped elevate the quality standards of premium Japanese sake and played an important role in shaping the modern Daiginjo category.
Like all great sake, Kamotsuru begins with two essential ingredients: exceptional rice and pure water. The brewery uses carefully selected local sake rice together with the soft, crystal-clear groundwater of Saijō, creating the ideal foundation for brewing sake of outstanding quality.
Kamotsuru's signature Daiginjo is celebrated for its exceptional purity and balance. It offers a clean, crisp palate with refined floral and fruity aromas, subtle sweetness, and a smooth, elegant finish that lingers gently with every sip.
The brewery's craftsmanship has been recognized with numerous awards at both Japanese and international sake competitions, earning Kamotsuru a reputation for excellence among sake lovers around the world.
Kamotsuru sake is an ideal choice for celebrations, special occasions, and meaningful gifts. Its reputation extends far beyond Japan, and its premium Daiginjo has even been presented on distinguished diplomatic occasions, including as a gift during visits by Presidents of the United States to Japan.
Experience Kamotsuru and discover why this historic brewery continues to set the standard for premium Daiginjo sake, combining over 150 years of tradition with an unwavering commitment to quality.