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Kameman Shozu - Genmaishu

Kameman Shozu - Genmaishu

Size

50 cl

Price

€38.40

In stock

VAT included for delivery to France. It updates at checkout if you deliver elsewhere. Delivery is added at checkout.

Store information

Onshore Cellars

2040 Chemin Saint Bernard, Porte 12
06220 Vallauris
France

Opening hours
Monday to Friday, 09:00-17:00

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Tasting notes

The rice is used as is in production, with only the brown husk removed. It is grown using a special method known as "Aïgamo", an ancestral Chinese technique, which involves raising a colony of ducks in the rice field itself. These ducks grow and live in situ, feeding on insects and preventing the development of weeds. They naturally aerate the soil by foraging for food. The rice fields are therefore kept healthy by avoiding any human intervention. Rice can therefore be used in its 'Genmaï' form, a rare occurrence, and Kameman Genmaïshu is certainly one of the most successful in this microcosm. Golden in colour with coppery highlights, this sake has a woody nose, clearly reminiscent of honey, cereals and dried fruit. The palate is smooth and fruity, with lively notes of citrus fruit, apple and pear. A homogeneous, lively sake. Beautiful variations of fruit and acidity. Complex notes of honey and hay appear on a long finish, reminiscent of a straw wine.

More information

Provenance

Type
Sake
Producer
Kameman Shuzo
Country
Japan

Technical

ABV
15%
Size
50cl
Serving
10° - 12° C

Key characteristics

Download tasting note

About this sake

Kameman Shozu is a Japanese sake brewery located in the Okayama prefecture with a long history dating back to the Edo period. The brewery is known for its commitment to traditional sake brewing methods, which have been passed down through generations of sake brewers. One of Kameman Shozu's most popular products is their Genmaishu, a type of sake made with brown rice that has a nutty, earthy flavor and a slightly sweet finish.

Kameman Shozu's Genmaishu is made using a traditional brewing method called kimoto, which involves using natural lactic acid bacteria to create the yeast starter. This method is time-consuming and requires a lot of skill and attention to detail, but it results in a sake that is rich in flavor and complexity. The brewery uses locally sourced rice and water to make their sake, giving it a unique terroir that reflects the region's climate and soil.

Kameman Shozu's commitment to using high-quality ingredients and traditional brewing methods has earned them a reputation as one of Japan's top sake producers. Genmaishu is a must-try for anyone who is interested in exploring the world of sake, with its unique flavor profile and traditional brewing methods making it a standout product from one of Japan's most respected sake breweries.