![Kamo Kinshu 13 Tokubetsu Junmai (720ml) [HK Inventory]](/web/image/product.product/1417/image_1024/Kamo%20Kinshu%2013%20Tokubetsu%20Junmai%20%28720ml%29%20%5BHK%20Inventory%5D?unique=5749fc8)
| Bottle Size | 720ml |
| Grade | Tokubetsu Junmai-shu |
| Bottling Year / Month | Bottled Within Last 12 Months |
| Country of Origin | Japan |
| Region / State / Province | Chugoku |
| Prefecture | Hiroshima |
| Kake (Mash) Rice | Japanese Indigenous Rice |
| Kake (Mash) Rice Polishing Ratio | 60% |
| Koji Rice | Japanese Indigenous Rice |
| Alcohol (ABV) | 13.0% |
| Type | Sake |
| Brand | Kamo Kinshu |
| Merchant Location | Hong Kong |
About The Brewery
Kinmon Shuzo (金光酒造）
In its early days, the brewery used labels such as "Kamo no Tsuyu," "Oniyoi," and "Sakurafubuki," eventually promoting the premium "Sakurafubuki" to its flagship brand. As social trends made the traditional seasonal hiring system (Kurabito) difficult to sustain, the brewery introduced an automated plant to maintain production with a significantly reduced workforce.
However, it soon became clear that while the plant could produce consistent quality, it lacked the ability to create sake with "individuality." Consequently, the brewery abolished seasonal hiring in favor of hand-crafting sake with full-time employees. They launched a new brand, "Kamo Kinshu," and began nationwide shipments by dealing directly with sake retailers who shared their philosophy. During this period, the company also transitioned from "Kanemitsu Shuzo Limited Partnership" to "Kanemitsu Shuzo Co., Ltd."
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