Kameizumi

Kameizumi Sake Brewery was founded in 1897 (Meiji 30) by 11 comrades who shared a passion for brewing. The brewery stands in Izuma, Tosa City, located near the center of Kochi Prefecture — a nature-rich land overlooking the Pacific where the Kuroshio current surges to the south and the Shikoku mountains to the north, blessed with bright sunlight and clear water.

Right beside the brewery was spring water that had refreshed travelers as the finest water along the road since the days of the alternate-attendance system. That water, which does not dry up even in drought years, is called "Mannen no Izumi" (Eternal Spring), and it is said the label name "Kameizumi" was born from using it as the brewing water. Ever since, championing quality first, it has continued brewing with gratitude for the blessed water.

Today the brewery is led by President Kazutami Nishihara. Using all four varieties developed as sake rice suited to Kochi's climate — "Tosa Nishiki," "Gin no Yume," "Kazenarukko" and "Tosa Urara" — and taking part in rice-growing at its own fields and contract farms, it upholds brewing devoted to Kochi's rice, water and yeast.

Among other things, it is known for being among the first to take on the yeasts "CEL-19" and "CEL-24," developed in Kochi in the 1990s, pioneering a new style of aromatic sake. Its junmai ginjo unblended sake "CEL-24," with a gorgeous aroma reminiscent of tropical fruit and firm acidity, has gained many fans from beginners to enthusiasts, and has come to be enjoyed at restaurants and wine shops at home and abroad.

At the brewery, through reservation-based tours and tastings, it continues to share stories of water, rice and yeast and their compatibility with Tosa's food culture. Through distinctive sake from Kochi, under the motto "delicious," "fun" and "interesting," it will continue brewing that walks together with the region.

A brewery in Izuma, Tosa City, nurtured by the spring water "Mannen no Izumi"

Kameizumi Sake Brewery sits in Izuma, Tosa City, Kochi, nestled between the Pacific where the Kuroshio current surges and the Shikoku mountains. Using spring water that has refreshed travelers along the road since the domain era as its brewing water, it brews Tosa sake bearing the label name "Kameizumi" in gratitude for that blessing.

"All-Kochi" brewing devoted to Kochi's rice, water and yeast

Its sake rice is centered on varieties bred in Kochi — "Tosa Nishiki," "Gin no Yume," "Kazenarukko" and "Tosa Urara." Involved in rice-growing from the start with its own fields and contract farmers, and combining this with CEL yeast developed within the prefecture, it aims for a one-of-a-kind flavor that mirrors Kochi's climate.

Modern sake drawing on aroma and acidity, symbolized by CEL-24

Its junmai ginjo unblended sake "CEL-24," with an aroma reminiscent of apple and pineapple and a coexistence of sweetness and acidity, has become popular at home and abroad as a bottle that pairs well with Western and Chinese food as well as Japanese. It also has a rich range of variations by different yeasts and rice, such as CEL-19 and AA-41.

An experience touching Tosa's sake culture through brewery tours and tastings

It holds brewery tours and tastings by advance reservation on business days only. At a bar counter repurposed from a vat once used to press sake, you can taste several labels while hearing stories of the brewing water and sake rice. Combined with sightseeing, it offers time to touch the sake culture unique to Tosa.