The brand name “Kamotsuru” was given in 1873, by Wahei Kimura, one of the three patrons of sake brewed in Saijo. The brewer was incorporated in 1918.
While general sake breweries have one smokestack, the Japanese-style whitewashed Kamotsuru brewery is equipped with four smokestacks, which gives an idea how large the brewing facility is. A European-style building also stands on the spacious premises of the brewery.
The characteristic feature of the brewery is not limited to the scale alone; as part of its continued devotion to the brewing of high quality Kamotsuru sake products, it has also focused on in-house rice milling and in-house brewing.
To brew high-quality sake, it is essential to use high quality water and employ an advanced rice-milling technique. Therefore, to produce sake that cannot be achieved by conventional rice milling methods using waterwheels and millstones, the brewery purchased Japan’s first power-driven rice milling machine, made by the Satake Machinery Factory (now Satake Corporation) in 1898. As a result of the employment of an advanced rice milling technique, the brewery succeeded in milling rice to 75%, which was an exceptional ratio in those days. Then, in 1958, the brewery launched a top quality daiginjo-shu sake product that had not been produced by any other competitors, contributing to the establishment of ginjo-shu and daiginjo-shu brewing techniques.
The quality of Kamotsuru sake is highly praised, having won the Gold Medal at the Annual Japan Sake Awards for 18 consecutive years, from 1970.
As a recent high profile event, the U.S. President Barack Obama enjoyed Kamotsuru sake at a meal with Japan’s Prime Minister Shinzo Abe in April 2014. Japan’s leading sake brewer’s Kamotsuru ginjo-shu products are enjoyed by many sake lovers and in various settings across the world.
Les grands sakes de Hiroshima