Launched by KAMIKOKOROSHUZO for the next generation, this brand is based on a spirit of embracing challenge and strong commitment.

In order to celebrate our 100th anniversary, Kamikokoro is a new brand launched by KAMIKOKOROSHUZO, which has always insisted on brewing Japanese sake with umami flavor that allows consumers to fully enjoy the true taste of rice.

At the time of our founding, we sought a company name that expresses our desire to be pure of mind and body when brewing sake. The name KAMIKOKORO can be loosely translated as "the joy of a pure heart and spirit."

Thanks to the support of all our partners and customers, KAMIKOKOROSHUZO celebrated its 100th anniversary in 2014. Now, as we look forward to creating new history, we are proud to brew sake that bears the name Kamikokoro and is imbued with the true spirit of our brewery.

Kamikokoro Pure-Rice Ginjo Aged in bottles
(sold year-round)

A sake that allows you to enjoy the contrast between umami flavor and crisp taste by interweaving exquisite acidity based on umami. The moment you sip this delicious sake, the flavor will spread across your palate and leave a refreshing feeling after you swallow.

lineup: 1,800 ml/720 ml
Alcohol: 15%
Rice polishing rate: 58%
Rice used: Akebono
Yeast used: Association No. 701 Yeast

Kamikokoro Pure-Rice Completely harvested and brewed by KAMIKOKOROSHUZO
(sold year-round)

We use carefully selected Omachi rice cultivated jointly with farmers and breweries. The sake features the juicy umami and crisp aftertaste of Omachi rice. It features a unique bubbly feeling through a refreshing sparkling sensation upon your first sip.

lineup: 1,800 ml/720 ml
Alcohol: 15%
Rice polishing rate: 70%
Rice used: Omachi
Yeast used: Association No. 901 Yeast

Kamikokoro Pure-Rice Ginjo Unfiltered Sake
(sold seasonally)

This smooth sake features a mellow and rich umami flavor. By using Omachi rice for koji, sake is given a crisp and clear flavor.

lineup: 1,800 ml/720 ml
Alcohol: 16%
Rice-polishing rate: 58%
Koji-mai rice: Omachi
Kake-mai rice: Akebono
Yeast used: In-house yeast

Kamikokoro Pure-Rice Ginjo Undiluted Sake Ryoginjo
(sold seasonally)

Yamada Nishiki rice from Okayama Prefecture is used to create an invigorating and rich umami flavor. An accent of refreshing acidity is added to create a fruity, juicy, and clear aftertaste.

lineup:1,800 ml/720 ml
Alcohol: 13%
Rice-polishing rate: 58%
Koji-mai rice: Yamada Nishiki
Kake-mai rice: Akebono
Yeast used: Association yeast No. 901

Kamikokoro Pure-Rice Ginjo Aged Undiluted Sake (Hiyaoroshi)
(sold seasonally)

Pure-Rice Ginjo Hiyaoroshi is pressed in early spring (March) and then aged in bottles at a low temperature. The use of Kanazawa yeast creates a wonderful aftertaste. The skillful aging techniques create a beautiful and striking sake.

lineup:1,800 ml/720 ml
Alcohol: 16%
Rice-polishing rate: 58%
Koji-mai rice: Omachi, Yamada Nishiki
Kake-mai rice: Akebono
Yeast used: Kanazawa yeast

Kamikokoro Pure-Rice Daiginjo ( Freshly Pressed )
(sold seasonally)

Junmai Daiginjo is made from 100% Akihikari rice that was harvested in Okayama Prefecture the same year. A limited-edition nakadori. (Nakadori refers to the middle yield when pressing sake.) The fruity aroma, crisp umami flavor, and faint nuance of carbonation make this sake very smooth to drink.

lineup: 1,800 ml/720 ml
Alcohol: 16%
Rice-polishing rate: 50%
Rice used: Akihikari
Yeast used: Association yeast No. 901

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Kamikokoro Pure-Rice Ginjo Aged in bottles(sold year-round)

Kamikokoro Pure-Rice Completely harvested and brewed by KAMIKOKOROSHUZO(sold year-round)

Kamikokoro Pure-Rice Ginjo Unfiltered Sake(sold seasonally)

Kamikokoro Pure-Rice Ginjo Undiluted Sake Ryoginjo(sold seasonally)

Kamikokoro Pure-Rice Ginjo Aged Undiluted Sake (Hiyaoroshi)(sold seasonally)