Kamotsuru Shuzō
Sparkling Sake Kōju
Alcoholic
Beverages
Sparkling Sake Kōju is a sparkling sake produced by Kamotsuru Shuzō. It is made without added distilled alcohol and was developed over more than five years.
It is made from Yamada Nishiki rice grown in Hiroshima, polished to 28% of its original grain weight, together with rice kōji and water. Its alcohol content is at least 10% but less than 11% ABV. The bubbles develop naturally through secondary fermentation in the bottle, without added carbon dioxide. Production takes place at low temperatures, and sediment is removed through disgorgement, a technique also used in Champagne production, to ensure clarity and a more delicate texture.
It features fruity aromas, refreshing acidity, and fine bubbles, complemented by pronounced rice umami and gentle sweetness. Light and soft on the palate, it retains the fullness of its rice flavor.
Producer
Kamotsuru Shuzō is a Japanese sake brewery based in Saijō, Higashihiroshima, in Hiroshima Prefecture. Its history dates back to 1873, when Wahei Kimura began brewing sake and named the Kamotsuru brand, while the company was incorporated in 1918.
The brewery played a significant role in the development of modern sake production: in 1898, it introduced Japan’s first power-driven rice-polishing machine, and in 1958, it launched Daiginjo Gold Kamotsuru, one of the pioneering commercial releases in this category. It uses sake rice grown in northern Hiroshima Prefecture and underground water fed by the Kamo mountain range. Knowledge of regional brewing methods is passed down through generations of master brewers, and Kamotsuru is also the birthplace of the historic Kyōkai No. 5 yeast, once distributed to breweries throughout Japan.
Today, Kamotsuru combines Hiroshima’s traditional sake brewing with new product development and a presence in both domestic and international markets. This approach is exemplified by Koju, developed over more than five years and produced using secondary fermentation in the bottle followed by the removal of sediment. The brewery sees the growing popularity of Japanese food culture overseas as an opportunity to expand the sake market while preserving its regional identity and continuing to improve production quality.