Kamonishiki Nifudasake Junmai Daiginjō Namagenshu

Kamonishiki Nifudasake Junmai Daiginjō Namagenshu (荷札酒 生詰原酒 純米大吟醸 ver.7.6) is made of Yamadanishiki (kōjimai) and Dewasansan (kakemai) rice milled to 50%. It has a gentle flavour that reveals the rice's natural sweetness and sourness and a clean, refreshing aftertaste. It is unfiltered and might contain sake lees.

Kamonishiki Brewery (加茂錦酒造) was founded in 1893 (Meiji 26) in Kamo City, Niigata Prefecture, and has since been closely associated with the local area. For more than 120 years, its sake has been brewed as a regional product rooted in the daily life of Kamo. Over that time, Japanese eating and drinking habits have changed significantly. Meals are no longer centred solely on traditional Japanese cuisine, and alcoholic drinks now commonly include wine, beer, and spirits alongside sake. Within this broader food culture, the brewery has continued to consider how sake can remain enjoyable and relevant at the modern table. Kamonishiki is a small-scale producer, with natural limits on output and brewing capacity. Rather than pursuing volume, the brewery has focused on careful production and on making sake it considers sound.