Freshly Made!
The Allure of New Sake

The sake brewing style which Kameman Shuzo has inherited is a traditional, intensive, short-term brewing. "The steaming of rice begins immediately after the New Year and continues until the end of March. When brewing begins, the brewery is filled with a fruity aroma similar to apples and peaches," says Executive Director Takeda. "Since the quality of sake rice changes slightly each year, it's essential to quickly understand the characteristics of that year's rice in order to make good sake," explains Mr. Takeda. "It's well known that natto (fermented soybeans) is strictly prohibited during the sake brewing season, but citrus fruits are also a natural enemy of sake brewing."  Incidentally the Ashikita area where Kameman Shuzo makes their sake, also is famous for its great citrus fruits.  "I love tangerines, but I too cannot eat them," adds Mt. Takeda.