Founded in 1912 in the famed Saijo sake district, Kamoizumi pioneered modern junmai brewing in the late 1960s, making sake from only rice and rice koji at a time when additives were common. The brewery is known for amber, full-bodied junmai ginjo and its 'KomeKome' and Nigori Ginjo expressions. It exports to the US through World Sake Imports and is a regular at US sake tastings. Saijo's soft water gives Kamoizumi its rounded, food-friendly character.
The supplierSaijo (Hiroshima) brewery est. 1912; early modern junmai pioneer; soft-water, full-bodied ginjo house style.
CertificationsHalal: not publicly verified. Organic-JAS: not publicly verified. Kosher: not publicly verified. HACCP/FSSC 22000: not publicly verified. (confirmed) Kamoizumi Shuzo (est. 1912, Saijo, Higashihiroshima) is a junmai-brewing pioneer; exports to US/Asia/Europe. Seishu license assumed.
Pack formats720ml and 1.8L bottles; case packs (draft retained)
Shelf life12 months from bottling (draft retained)
StorageCool, dark storage; refrigerate ginjo/nigori
Minimum orderTypical: mixed-case via importer
Lead timeTypical: 6-10 weeks via importer
CapacityTypical: mid-size regional brewery
Container loadTypical: consolidated reefer via importer
Profile maintained by Japonity (japonity.com), May 2026. General sourcing information only — confirm current availability, pricing, MOQ and the destination market's import rules with the maker or exporter before contracting. Japonity is not affiliated with this brand.
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