Located in Saijo, a town in the prefecture of Hiroshima with a long sake brewing tradition, Kamoizumi is a relative newcomer, dating back to just 1912 when the Maegaki family, rice wholesalers, started to brew their own sake. Their Autumn Elixir is made from Yamadanishiki rice polished down to 50% and fermented by the sokujo method in which lactic acid is added to accelerate fermentation, reduce unwanted impurities, and produce a cleaner, more pure sake. Nonetheless, it’s unique and intense yet somehow exceptionally balanced. Faint notes for persimmon, precede a wild funky palate of anise, shiso leaf, and shitake mushroom. This sake is robust enough to pair with strong sushi like eel, mackerel and uni but also works incredibly well with non-traditional pairings such as Peking duck or Changsha-style stinky tofu.