Kameman Shuzo

Kumamoto Prefecture

Kameman Shuzo brewery is a relatively recent venture as it was established only in 1916 by Chinju TAKEDA, a young doctor, heir to a long dynasty of doctors in Kumamoto region. The creation of the brewery was decided following a rather funny combination of circumstances. Indeed, in this rural area, it was common for local farmers to pay in bags of rice, including their medical consultations. Each year, Dr Takeda saw the bags accumulate over the months without being able to consume everything. This is why he decided to create the brewery, to transform rice received for good care into sake! 

Brasserie de saké de Kameman Shuzo, préfecture de Kumamoto

One difficulty, however, was added to the project: the Prefecture of Kumamoto is located in the extreme southwest of Japan. A temperate and sunny area, that is to say a climate not very adapted for sake production which was traditionally done in the northern part of the country. The work on yeasts was essential and the scientific knowledge of Dr Takeda was decisive in the development of ferments capable of working under these latitudes. The gamble paid off, and Kameman Shuzo can now claim to be the southernmost sake brewery in Japan. It continues to work on the same basis as those developed by Dr Takeda in 1916, using only local rice and without refrigeration of vats. 

Kameman Shuzo sakes
Below, all the Kameman Shuzo references available on our online store.

Kumamoto Prefecture

Kameman Shuzo brewery is a relatively recent venture as it was established only in 1916 by Chinju TAKEDA, a young doctor, heir to a long dynasty of doctors in Kumamoto region. The creation of the brewery was decided following a rather funny combination of circumstances. Indeed, in this rural area, it was common for local farmers to pay in bags of rice, including their medical consultations. Each year, Dr Takeda saw the bags accumulate over the months without being able to consume everything. This is why he decided to create the brewery, to transform rice received for good care into sake! 

Brasserie de saké de Kameman Shuzo, préfecture de Kumamoto

One difficulty, however, was added to the project: the Prefecture of Kumamoto is located in the extreme southwest of Japan. A temperate and sunny area, that is to say a climate not very adapted for sake production which was traditionally done in the northern part of the country. The work on yeasts was essential and the scientific knowledge of Dr Takeda was decisive in the development of ferments capable of working under these latitudes. The gamble paid off, and Kameman Shuzo can now claim to be the southernmost sake brewery in Japan. It continues to work on the same basis as those developed by Dr Takeda in 1916, using only local rice and without refrigeration of vats. 

Kameman Shuzo sakes
Below, all the Kameman Shuzo references available on our online store.

Showing 1 - 6 of 6 items

<p style="text-align: justify;">Kameman Shuzo is the most southerly sake brewer in Japan. It produces this beautiful fruity sake with tropical flavors. The nose is sweet, on ripe fruits. It is a nigori with a rich texture, very refreshing thanks to a good acidity. <br /><br /><strong>Perfectly balanced, a beautiful, fruity Nigori with tropical flavors.</strong><br /><br /><span style="color: #9b9b9b;">亀萬 淡酒にごり 亀萬酒造(熊本県)</span><br /><span style="color: #9b9b9b;">72cl - Alc. % Vol.</span></p>

24,00 €
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<p><strong>Discover the incredible flavors of Kameman Genmaïshu</strong>, a sake produced from Genmaï rice grown according to the Aïgamo method. Accompanied by a Tokuri and choko Kobizen set with a rustic appearance. <br /><br /><strong>1 BOTTLE 50cl - 1 TOKURI - 2 CHOKOS</strong><br />Kameman Genmaïshu - Kobisen tokuri and choko set</p>

56,50 €
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<p style="text-align: justify;">The rice used for the production of this sake is not milled, but used as it is after the harvest. For that purpose, it is cultivated according to a particular method called "Aïgamo", a Chinese ancestral technique, re-imagined about twenty years ago by Takao FURUNO. <br /><br /><strong>Produced from "Aïgamo" rice, this sake is really unique. To discover absolutely! </strong><br /><br /><span style="color: #9b9b9b;">亀萬 玄米酒 亀萬酒造(熊本県)</span><br /><span style="color: #9b9b9b;">50cl - Alc. 15% Vol.</span></p>

29,50 €

<p style="text-align: justify;">A Tokubetsu Honjozo from Kameman Shuzo Brewery in Kumamoto. It expresses Cereal and fruity notes (banana, grape) and a good aromatic power. A relatively classic character for sake very enjoyable to consume throughout the length of the meal. <br /><br /><strong>Cereal and fruity notes punctuated by a beautiful vivacity.</strong><br /><br /><span style="color: #9b9b9b;">亀萬 特別本醸造 亀萬酒造(熊本県)</span><br /><span style="color: #9b9b9b;">72cl - alc 16% vol.</span></p>

26,00 €

<p style="text-align: justify;"><span style="color: #4a4a4a;">Kameman, known for its sake from aïgamo-grown rice, provides us a very nice umeshu, on a sake base of course. An amber color with red-orange glints, a nice sweetness, with a good acidity. To enjoy fresh, for aperitif or at the end of meal, but also on selected food pairings.</span><br /><br /><strong><span style="color: #4a4a4a;">The umeshu from Kameman Shuzo</span><br /><br /></strong><span style="color: #9b9b9b;">亀萬梅酒 亀萬酒造(熊本県)<br />50cl . alc. 14% vol.</span></p>

27,00 €

<p style="text-align: justify;">A Junmaï Ginjo sake made from a local rice of the Kumamto region, Reiho rice, which is of course grown in aïgamo, the trademark of the brewery. The water used is rich in minerals and, in combination with the other ingredients, gives a clear and versatile sake at a time. <br /><br /><strong>A stylish and stylish ginjo</strong><br /><br /><span style="color: #9b9b9b;">亀 萬 淡酒 ご 亀 亀 酒 酒 造 (熊 本 県)</span><br /><span style="color: #9b9b9b;">72cl - Alc. 16% Vol.</span></p>

40,80 € 48,00 €
-15%
Reduced price!
Showing 1 - 6 of 6 items