Kamoizumi Shuzo
賀茂泉酒造
Pioneer of Junmai Sake Brewing in Saijo, One of Japan's Premier Sake Regions
Location: Saijo, Higashihiroshima City, Hiroshima Prefecture
Junmai brewing uses only rice, rice koji, and water, without additives such as distilled alcohol or sugars, to pursue sake’s purest expression of flavor. Kamoizumi Shuzo draws on pristine underground water from Mt. Ryuo and carefully selected local sake rice, while faithfully preserving the three-stage brewing method passed down through generations of Hiroshima toji (master brewers). By deliberately avoiding activated-carbon filtration, the brewery retains the sake’s natural umami and achieves a distinctive amber hue.
In this experience, Kazuhiro Maegaki, fourth-generation proprietor of Kamoizumi Shuzo, leads lectures on sake and Saijo’s brewing culture, followed by tastings of acclaimed labels. The journey concludes with a seasonal Setouchi cuisine and sake pairing course at Hanbe, a distinguished Hiroshima restaurant.
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PlanAKamoizumi Shuzo, Pioneer of Junmai Sake Brewing, and Cultural Explorat ion of Matsunoo Shrine, Home of the Sake Deity
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PlanBA Refined Journey Through Japanese Spirituality: Sake Culture at a Hiroshima Brewery and Kaiseki Pairing at a Traditional Restaurant with a Distinguished Japanese Garden
- Seven Spirits in Sake Brewing
- Sake is brewed through a globally rare process called parallel double fermentation, in which koji converts rice starch into sugar while yeast simultaneously converts the sugar into alcohol.
This advanced technique draws upon the skills and spirit of brewers. We introduce sake brewing that connects to the origins of Japanese craftsmanship.
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1. Understanding
Hiroshima's terroir underpins every drop brewed by Kamoizumi Shuzo. The brewery sources meticulously chosen local sake rice, including Yamada Nishiki, Hiroshima Hattan, and Nakate Shinsenbon, and collaborates with local farmers from cultivation onward. Forests supplying the brewing water are also maintained, reflecting a deep respect for terroir.
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2. Diligence
Rice is polished, rested, then washed and soaked with absorption controlled to the second by variety and polishing ratio. The following morning, it is steamed at once in a koshiki steamer. In Saijo's brewing season, rising steam defines the town. The rice is evaluated (checked for steaming condition), rapidly cooled, and prepared for the next stage.
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3. Refinement
Koji-making(cultivating koji mold on steamed rice to generate enzymes for fermentation) exemplifies refinement. Steamed rice cooled to the proper temperature is hand-sprinkled with seed koji and kneaded in the koji-muro under controlled conditions. From kiri-kaeshi(mixing the koji rice) through mori(portioning the koji rice into trays), naka-shigoto (intermediate mixing of the koji rice), shimai-shigoto (final mixing of the koji rice), and de-koji (removing the finished koji), temperature and moisture are precisely managed as the koji is carefully cultivated.
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4. Intuition
Next comes the creation of shubo (yeast starter), which cultivates the yeast essential for alcoholic fermentation. Steamed rice, koji rice, and brewing water are combined with the shubo to prepare the (the main fermentation mash) in a single tank. These ingredients are added in three stages, following the t raditional three-stage brewing method. By attentively observing changes in the moromi's foaming, the brewers make subtle adjustments, gradually guiding fermentation forward.
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5. Entrusting
The temperature of the moromi is managed using advanced systems, allowing fermentation to proceed slowly at low temperatures over a period of 20 days to one month. At Kamoizumi Shuzo, the decision not to filter with activated carbon yields sake that retains the rice's natural umami and a beautiful amber hue. Depending on the label, the sake may then be aged in storage tanks to enhance its mellowness.
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6. Acceptance
All the time and care invested throughout the long brewing process are condensed into each single drop of sake. The brewers evaluate the finished sake by confirming its aroma and flavor. Within each drop are inscribed the local climate and terroir, as well as the dedicated hearts of those who devote themselves earnestly to sake brewing. The brewers accept this outcome and carry it forward into the next cycle of sake making.
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7. Gratitude
In Saijo, the town of sake brewing, the Sake Festival is held every autumn to promote sake culture, revitalize the region, and express daily gratitude. This major national event attracts more than 200,000 visitors from across Japan. As part of the festivities, Shinto rituals are performed, including the departure of the O-Sakabayashi Mikoshi̶a portable shrine adorned with sugidama cedar balls̶from Matsuo Shrine, nestled within the grounds of Mitate Shrine.
- Introducing Kamoizumi Shuzo
- Founded as Maegaki Brewery in 1912, Kamoizumi Shuzo has long produced exceptional sake. During the wartime and p ostwar years, when distilled alcohol addition became common, the second-generation proprietor resolved̶ ahead of the nation̶to revive authentic junmai brewing using only rice, rice koji, and water. After about six years of trial and error, this junmai sa ke earned nationwide recognition, establishing Kamoizumi Shuzo as a pioneer of junmai sake brewing and a vital contributor to Saijo’s growth as a Sake Capital.
The name Kamoizumi combines Kamo, associated with Kyoto, and Myoga Shimizu, a renowned spring along the Saigoku H ighway rising from the brewery’s forest. Moderate minerals shape the flavor, which is refined through the three-stage brewing technique passed down by Hiroshima toji. The absence of activated-carbon filtration preserves a subtle amber hue and the rice's natural umami. Honored as the toast sake at the G7 Hiroshima Summit, the sake now enjoys a global following. On the brewery grounds, Shusenkan, a tasting lounge renovated from the former Hiroshima Prefectural Sake Brewing Laboratory Akitsu Branch, serves as a place where sake, people, and culture converge.
- Address
- 2-4 Saijo Kamiichi-cho, Higashihiroshima City, Hiroshima Prefec ture
- TEL
- +81 82 423 2118
- Business Hours
- Weekdays: 8:30-17:00 (Head office shop), Weekends/Holidays: 10:00-17:00 (Shusenkan)
- Closed
- Head office closed Saturdays, Sundays, holidays (Shusenk an open)
- Parking spaces
- 10 spaces
