Type
Kamoizumi Shuzo · Hiroshima
Kamoizumi Shusen Junmai "Three Dots" (900ml)
$35.00
No sales tax — Oregon
Prefecture
Hiroshima
Flavor profileEach scale is our tasting-room read on where this bottle sits between two extremes — dry to sweet, light to full-bodied, soft to acidic, and subtle to aromatic. These are subjective, however, and will shift with food, serveware & temp.
DrySweetBalanced dry: reads as dry, with a little bit of softness, or maybe a fruit/brown sugar note that tempers the impression of dryness. Most people will read "2" as dry.
LightFullMedium: a bit of richness or creaminess, heft, more flavor intensity, more presence, sometimes higher alcohol or sweetness. A lot of namazake sits here.
SoftAcidicSoft: the most common degree of acidity for sake. A little bit of acidity to give it structure and keep the flavor refreshing, but acidity isn't an important part of its identity.
SubtleAromaticSubtle aroma: if you stick your nose in, you'll get a few quiet notes of fruit, grains, nuts & rice. Aroma isn't a big part of this sake's character. An aromatically quiet sake can still have a powerful flavor, though.
Rich, robust and flavorful: a wonderful accompaniment to the cool months.
Shusen is the "base" sake of existing favorites Summer Snow Nigori and Red Maple 2Y aged. Complex and versatile, Shusen's flavors fall squarely in the shiitake mushroom, fallen leaves, woodsy and earthy domain. Enjoy cool, and get sublime in the Spring forest. Or warm it up, and seek out the nearest hot pot. Warmth emphasizes the body and richness, while a cold temperature will make it a little lighter and crisper.
In the words of Philip Harper, toji of Tamagawa, Kamiozumi "Retains a convincing elegance despite its big bones. How do they do it?”
Stats:
- Location: Saijo, Hiroshima
- Grade: Junmai
- Taste: Rich & deep
- Rice Variety: Hiroshima Hattan, Nakate Shinsenbon
- Yeast: KA-1 (Setouchi 21)
- Brewing Method: Sokujo
- Polishing Ratio: 58%
- Acidity: 1.7
- SMV: +1.0
- ABV: 16%
Brewery
No brewery in Japan has taken a stronger stand for individuality than Kamoizumi. Their sake has an attitude: robust, tawny, full-flavoured, yet with the smooth finish and easy drinkability that are the hallmarks of technical mastery. Aging and blending are paramount, and when finally released, the Kamoizumi labels pair well with meat dishes and Chinese cuisine, a rarity in the sake world. For the connoisseur, their supple balance of sweetness, acidity, astringency and the elusive flavour component of "umami" is without peer.
The Maegaki family who run the Kamoizumi brewery started out as rice farmers. While they were always has been taking part in the Sake Brewing process, they became independent sake brewery only in 1910. In 1965 Kamoizumi became one of a pioneering group of ten breweries across Japan, who committed to junmai sake production.
Back then, it was the practice to filter the pressed sake through charcoal to bring colorless sake which was considered ideal. But for the Kamoizumi brewers these impurities were in fact the essential to keep the characters of the sake. They felt removing them entirely was going to lose the essential nature of its character.
Ground shipping is $25 to $40, free at 12 bottles.
Free pickup at our Portland shop. An adult (21+) with photo ID must be present for delivery.
Out of stock. Get an email when it's back
We'll email you once when it's back in stock.
Specifications
Poured at our Wednesday Flight
- Wednesday Lessons #22: Kamoizumi Shuzo + Meet the Brewer, Nov 15, 2023
Shipping
Ships to most states, not Alaska, Hawaii or Utah. No sales tax (Oregon). Free Ground shipping at 12 bottles. Pickup at our Portland shop is free.
Pick up in person
Shop open Tu–Sun. Order online and pick up at the shop — 107 SE Washington St. #121, Portland, Oregon.
