Kameman, known for its sake from aïgamo-grown rice, provides us a very nice umeshu, on a sake base of course. An amber color with red-orange glints, a nice sweetness, with a good acidity. To enjoy fresh, for aperitif or at the end of meal, but also on selected food pairings. The...

A production unchanged since the release of this product 50 years ago! At that time, Kameman Shuzo was known for its nigori and this is its best-selling sake. A nigori sake with a lot of substance, big lumps, and finally close to a doburoku. A taste experience quite rare nowadays. Emblematic of Kameman Shuzo <span...

A production unchanged since the release of this product 50 years ago! At that time, Kameman Shuzo was known for its nigori and this is its best-selling sake. A nigori sake with a lot of substance, big lumps, and finally close to a doburoku. A taste experience quite rare nowadays. Emblematic of Kameman Shuzo <span...

The rice used for the production of this sake is not milled, but used as it is after the harvest. For that purpose, it is cultivated according to a particular method called "Aïgamo", a Chinese ancestral technique, re-imagined about twenty years ago by Takao FURUNO. Produced from "Aïgamo" rice, this sake is really unique. To discover absolutely...

What better way to end a meal! With desserts, you can opt for sweet, fruity sake, or even sake with a caramel flavor. The 8-year-old Hanahato Kijoshu is perfect with chocolate or red fruit desserts. For equally sublime pairings, try Kameman Genmaishu, which offers notes of honey, cereal and dried fruit, ideal with pear tart. 2 SAKES...