Language
Well Chilled (About 5℃)
Normal (About 15℃)
Warmed (About 20℃)
Professional
Review
Michelins'
Choice
Favorable
Criticism
Sashimi
Sashimi highlight the sake's refined fruit and floral notes
Seafood
Grilled or steamed dishes with minimal seasoning complement its clean and smooth finish.
Cheese
Soft cheeses bring out its subtle nutty undertones and balance the sake's sweetness.
Appetizers
Light appetizers allow the sake’s nuanced aromas and flavors to shine.
Discover the delicate balance of flavors in every sip. Our Flavour Chart highlights the unique profiles, from sweet to dry, fruity to umami, offering an immersive journey into the world of sake.
Juicy CleanFinish Aromatic
Juicy CleanFinish Aromatic
Fruity·Floral Nuts·Honey Spices·Wood Apple Melon Steamed Rice Cedar Pineapple Chocolate Honey
Cream Dairy
Fruity·Floral Nuts·Honey Spices·Wood Dairy
Apple Melon Steamed Rice Cedar Cream
Pineapple Chocolate Honey
Founded in 1897, the company was founded as "Fumoto Sake Brewery" by a group of 11 people under the motto, "Let's make our own sake that we drink ourselves. Later, it was named "Kameizumi" after the most delicious water on the street called "Mannen no Izumi," which has never run dry no matter what drought has hit the area since the time of the feudal government. The water is still used today, and the restaurant is known for its "delicious" and "enjoyable" taste. Fun! Fun! Kameizumi is a small sake brewery that brews a wide variety of sake using Kochi Prefecture's sake rice, yeast, and water under the mottos of "Delicious! The brewery actively uses yeast developed at the Kochi Prefectural Industrial Technology Center to produce sake with a fruity and gorgeous aroma reminiscent of melon, banana, bread naples, and apples.
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