"Ultra-luxurious sake for special occasions."


This is an ultra-luxury Junmai Daiginjo made with 100% Yamadanishiki rice grown in the Tojo Akitsu area of ​​Hyogo Prefecture, known as the Special A area, and polished to 35%. It is recommended for sake on special occasions and as a gift for sake lovers.

Slowly aged at a low temperature for about half a year, it has a moderately rounded flavour with a gorgeous aroma in addition to a mild carbonic acid. Kamo Kinshu's unique tingling and fresh feeling is enjoyed after cracking the bottle open; its flavor disperses nicely, providing an immensely satisfying experience.

Characteristics of Kamo Kinshu "Tojo" Junmai Daiginjo

ABV: 16%

Grade: Junmai Daiginjo

Taste: Light & Sweet

Storage: Keep in a cool dark and dry place

Rice Variety: Special A District Yamadanishiki

Yeast: KA-1-25 (No. 9), Hiroshima Ginjo yeast

Brewing Method: Sokujo

Polishing Ratio: 35%

Acidity: 1.2

SMV: +3.0

Food Pairing

Rich sea food dishes. Creamy pasta.

Recommended Serving Temperature



Kanemitsu Brewery is located in Hiroshima prefecture.

The Kanemitsu Brewery

Kanemitsu Sake Brewery is one of the representative sake breweries in Higashihiroshima City, Hiroshima Prefecture. One of three major brewing areas in Japan, along with Nada in Hyogo Prefecture and Fushimi in Kyoto Prefecture, it is well known for its thriving sake brewing industry.

Founded in 1880 (Meiji 13). The brewery is located in Kurose Town, which is not too far from the Saijo district in Higashihiroshima City and has a thriving agricultural industry. In 2003, Hideki Kanemitsu, the 5th head of the family, stopped using automatic equipment and resumed manual production in order to return to hand-made sake with individuality.

In 2020, most of the brewery's buildings will be officially registered as a registered tangible cultural property, making it a historical sake brewery that represents the history of Higashihiroshima City.