A wild card in the sake deck, Kamoizumi has a woodsy, forest-floor aroma of fall leaves and mushrooms. There is a lot to explore in this big-boned sake, served either cool or warm.
First choice for duck or foie gras, this big-boned sake pairs well with dishes using mushrooms and winter vegetables. Especially delicious served warm at 105 degrees.
Gold Award, Junmai category, 2015 U.S. National Sake Appraisal