About the brewery: 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!  A ginjo with an elegant nose, on the green apple. Very supple on the palate, a sweet and mild sweetness brought by the rice starch, a rich umami. A delicate, powerful and structured sake with a clear and precise finish. 

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

Tasting tips: to enjoy fresh, alone or during the meal on seafood, grilled white fish, vegetables simply cooked. At the end of the meal on citrus or exotic fruits desserts.