Kametaya Alps Masamune Junmai Daiginjo

Kametaya's Alps Masamune Junmai Daiginjō (アルプス正宗 純米大吟醸) is made of Miyama Nishiki rice grown in Matsukawa Village, Nagano Prefecture, milled down to 49%. It is rich, full-bodied and very palatable and has a robust fruity aroma of white grapes and herbs—strong lingering umami. The brewery recommends drinking it as an aperitif, in a wine glass, or pairing it with light dishes such as white meat sashimi.

Awards:

• Gold medal in the Daiginjō category at the Fine Sake Award Japan 2016
• 5-STAR SAKE 2018 Five-star certification
• Omotenashi Selection 2020 Gold Award
• Kura Master 2020 Gold Award

Kametaya Sake Brewery is located in Matsumoto, Nagano Prefecture. The town is surrounded by the mountains of the Northern Alps and enjoys a unique climate with hot summers and a severe winter chill. The weather and the landscape created an environment indispensable for sake brewing and cultivated a "cold brewing" sake culture for a long time. The brewery was founded in 1869 by Kamei Hanjūrō (亀井半十郎). In 1887, Kamei Kazujirō, the second-generation owner, expanded the business and created a new brand, Kamenami (亀浪). It was Kamei Taiichirō (亀井泰一郎), the third generation, who established the "Alps Masamune" (アルプス正宗) brand in 1918. The brewery survived World War II as a rice distribution centre but kept brewing sake throughout the war. In 1995, Kametaya opened its gates to visitors and opened a brewery shop.

The brewery uses subsoil water from the Northern Alps pumped up from 62 metres underground (soft water with a temperature of 15 degrees Celsius) and locally grown Miyama Nishiki rice produced by contracted farmers, who have reduced the use of pesticides to half the average amount.