Kameman Shuzo Genmaishu Sake

Genmai-zake, or brown rice sake, is an exceptionally rare style made from unpolished, whole rice grains that are crushed rather than milled—to expose the starchy core for fermentation. Because brown rice is harder to ferment, this method requires twice as much rice, extra-long soaking (up to 14 hours), double steaming, and a complex, carefully timed fermentation process.

Crafted by Takeda-san at Kameman, the result is a deeply layered sake with notes of brown sugar, roasted cocoa, and spiced dried fruit, balanced beautifully between sweet, savory, and dry. It ages gracefully, gaining richness and depth, and pairs wonderfully with both sweet dishes and indulgent fare like foie gras.

• Producer: Kameman Shuzō
• Region: Kumamoto Prefecture, Japan
• Spirit: Junmai Sake
• Alcohol: 15%