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?”
- 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%
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.