Kameman Shozu - Genmaishu

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.