Kameizumi Shuzo is a Japanese sake brewery that produces traditional rice wine using time-honored brewing methods. Based in Japan, the brewery specializes in crafting sake through the fermentation of polished rice, water, yeast, and koji mold, following techniques that have been refined over centuries.

The brewery produces junmai daiginjō, one of sake's premium categories that requires rice to be polished to remove at least 50 percent of the outer grain. This intensive polishing process removes proteins and fats that can create off-flavors, resulting in sake with greater purity and refinement. Junmai daiginjō must be made without the addition of distilled alcohol, relying solely on the natural fermentation process to achieve its character.

Kameizumi Shuzo's current offering includes their Biryusen junmai daiginjō, which represents the brewery's approach to this demanding style of sake production. The Biryusen demonstrates the brewery's commitment to the precise temperature control and extended fermentation periods that junmai daiginjō requires.