Kameizumi Sake Brewing Co.,Ltd.
Liquor, Sake, liqueur, Tosa, Purely brewing sake from the finest rice, Malted rice, ...
Enjoy a cup of the best sake fermented amid the rich fields of Nangoku Tosa, in southern Japan. Our sake is made from selected rice, kobo yeast and water, making it aromatic with a crisp flavor.
The abundant natural water in the area gives our sake the aroma and crisp flavor that makes it unique. Our high level of brewing skill is proven by the excellent quality of the sake we make despite the warm climate in Kochi.
New Data
September 13th Meeting of Kameizumi at "Jyouzou"
September 15th Meeting of Kameizumi at "Hisataka"
Main Actual
Japanese sake which used extreme high polished rice and additional brewing alcohol, Japanese sake which used higher polished rice and additional brewing alcohol, Japanese sake which used higher polished rice only, Accesories, Special, Regular, Liqueur
Company Profile
| Name | Kameizumi Sake Brewing Co.,Ltd. |
|---|---|
| Name of Representative | President Kazuhito Saibara |
| Address | 〒781-1142 2123-1 Izuma Tosa-city Kochi |
| Tel / Fax | 088-854-0811 / 088-854-0813 |
| Website | http://www.kameizumi.co.jp |
| contact@kameizumi.co.jp | |
| Capital | 10,000,000YEN |
| Annual Sales | 200,000,000YEN |
| Established | 1897 |
| Employees | 6 |
| Main Clients | Okanaga Inc. |
| Member of Organizations | - |
History
- 1897
- stablished
- It
- was named the spring "Kameizumi" in many years. Using a spring of the street which was being located in the center, it never dried up for any drought from the times of affairs of a feudal clan of Kochi's best spring.
Main product 1
Japanese sake which used higher polished rice only "Yamada Nishiki 100%" 1.8L
It is our main sake, and you mature for approximately one year, and original taste comes out. We use Nishiki, Yamada of 50% of rice cleaning rates, and the yeast drops of Kochi yeast CEL-19 is used. A fragrance is very high and is the yeast which is high in the utilization of the sake cellar of Kochi.
Main product 2
Shuka Choushun Manjyu Kameizumi (pasteurized) 1.8L, a Junmai daiginjo genshu - fresh sake squeezed from extremely polished rice after fermentation - is our highest quality product. We use Yamada Nishiki, a well-known rice used for sake, by polishing it down to 35% of the grain and then carefully processing it to make sake. The final product features a refined taste and rich aroma, yet is very subtle.
It has a very deep flavor, though it tastes light and fresh on your palate. It is a luxurious sake appreciated by connoisseurs.
Main product 3
We use 20% of fruit juice in Hyuganatsu (Citrus) from Tosa. Because a fragrance of the fruit juice was held down when we did field firing sterilization, the characteristic had you enjoy a fragrance in the Hyuganatsu with straight fruit juice daringly. A gorgeous fragrance peculiar to hyuganatsu and acidity, bitterness, please enjoy the clear taste that is not too sweet harmonized with.
Main product 4
It is the first among the world! It left for the space on [day of the sake], Soyuz about a brewing "Tosa space liquor plan" of the sake using the yeast which took a trip to the space on October 1, 2005. The popular name "Tenkuro meeting" which originally a volunteer in Kochi stood and put up promoted this space program from 2002 and realized it as business of the associations as business of the Kochi brewing association. Great liar meaning "to get God" in a Tosa dialect with "Tenkuro". Magnificent dream and romance are entrusted with so as to get God.
Access Map
Address：2123-1 Izuma Tosa-city Kochi
TEL：088-854-0811
FAX：088-854-0813
