The craftsmanship of our sake
We have always endeavored make sake that is delicious, enjoyable to drink, and distinct. We have overcome various setbacks and difficulties over the years as we made sake brought happiness to our customers.
It warms our hearts and fills us with pride when our customers tell us how much they enjoy our sake.
The craftsmanship of our sake


The water we use for brewing comes from a pure groundwater spring on the brewery’s premises. Named the “Eternal Spring” since its discovery around 1635, it has never run dry. The ever-flowing waters of this spring have allowed us to continue brewing sake over the years.
The spring water is soft water from the clean and clear Niyodo River system which flows from Mount Hage out into its foothills and the Izuma region. This water is known for its faint sweetness and smooth character.
Going forward we will continue to cherish and protect this priceless water source.


The abolishment of the sake classification taxation system and a boom in local sake production nationwide has increased the demand for specialty brewing rice at the prefectural level. The Kochi Prefecture Sake Rice Research Group was founded in response to this demand. This led to the development of the standard brewing rice Tosa Nishiki*1 and the specialty brewing rices Gin no Yume*2 and Kaze Naruko*3.
We use the highest-quality specialty brewing rice, such as Yamada Nishiki from Hyogo Prefecture, as well as other brewing rice from Kochi Prefecture in our pursuit of making great-tasting sake.

*1 A rice for eating was being developed with the code name “Chugoku No. 81”, but research was halted. The rice was then tested for viability to brew sake, and in 1994, “Tosa Nishiki” was born. The grains of this rice are large, highly absorbent, and it contains low amounts of crude proteins, which make it excellent for brewing sake. It is used to make Tosa-style sake which has a smooth taste and a low acidity profile, resulting in a straightforward, dry palate.
*2 Gin no Yume is the first specialty brewing rice to be developed in Kochi. This is a strain developed from the famous brewing rice Yamada Nishiki in 1998. It was designed to match the climate and soil of the Tosa region. Sake made with this rice has mild acidity, fruity aromas, a light richness, and a clean finish.
*3 Kaze Naruko, created in 2002, is the second specialty brewing rice to be developed in Kochi. It is ideal for the early harvests of the Nankoku region of Kochi. Sake made using this rice often has unique characteristics.


Since the early 1990s, a great deal of research has been carried out on the yeast strains found in Kochi. We mainly use Kochi yeast, and are always searching for new strains of yeast to use in our brewing activities.

Development History of Kochi Yeast used by Kameizumi

Year Developed Yeast Name Characteristics
1991 KW-77 This yeast is a hybrid of sake yeast and wine yeast. It is noted for the bold aromas it creates and its strong fermenting power.
1992 A-14 This yeast thrives in the brewing rice mash, where it ferments well, and it is highly-resistant to alcohol. Sake brewed using this yeast is low in amino acids, has a mild sourness, light flavors, and a sweet aroma.
1993 CEL-19 This yeast brews sake high in ethyl caproate and low in isoamyl acetate.
The aroma of the sake is reminiscent of red delicious apples, with fresh flavors brought about by high levels of malic acid.
1993 CEL-24 This yeast ferments slowly, creating twice the ethyl caproate and malic acid as CEL-19, making for tart, highly fragrant, low-alcohol sake.
1995 AC-17 This yeast has high fermentation power and brews sake with half the ethyl caproate of that created by CEL-19 yeast, but with high levels of isoamyl acetate. This yeast brews sake with some acidity and balanced aromas.
2013 AC-95 This yeast brews sake high in ethyl caproate and isoamyl acetate. It makes sake that is highly-aromatic.