Suehiro Kameno-o

Its balanced character makes it a versatile pairing choice, complementing a variety of dishes, from light seafood to delicate Japanese cuisine.

Mild and smooth on the palate, this sake showcases a delicate interplay of sweetness and acidity, creating a well-rounded and enjoyable flavour profile.

Rice polishing ratio: 50%
Alcohol: 16.1%
Profile: SEMI-DRY
SMV: +2.5
Rice: Kameno-O (rice produced in Aizu)
Acidity: 1.3
Served: Cold, at room temperature or warm

Suehiro Brewery (FUKUSHIMA)
“Sake with true Samurai spirit”
The Suehiro Sake Brewery started producing sake when Inokichi Shinjo separated from the Shinjo family to start his own brewery at the end of the Edo period in 1850. It is situated in Aizu, the westernmost of the 3 regions of Fukushima Prefecture. Aizu is famous for its sake and it’s not an exaggeration to say that in the careful preparation of the traditional spirit of sake brewing, the true samurai spirit lives on in the workshops of the artisans there. Aizu is blessed with delicious rice, pristine water and a cool climate that is ideal for sake brewing, all of which contributed to the development of sake brewing. Suehiro Sake Brewery has strictly followed “the 3 rules of craft sake brewing”: Use only natural pristine water, traditional artisanal techniques of the master brewers of the Aizu region and rice grown from the same pristine water. Aizu is famous for its highly skilled Toji master brewers, who are paid the highest prices in breweries throughout Japan and the Suehiro Sake Brewery has taken full advantage of the local talent, as the skill of the Toji is clearly reflected in the quality of the sake. This is sake producing that spares no time or effort.

The passion of Fukushima Prefecture and the devotion of its sake brewers combine to create a “Fukushima pride” which constantly strives for excellence. The secret behind the taste of Fukushima sake lies, without a doubt, behind the broad expanses of the prefecture, its climatic extremes of hot and cold, its abundant and delicious water, its high-quality sake rice and, above all, the diligence and devotion of Fukushima’s sake brewers. Sake brewing is simply impossible without a great investment in time and effort, and Fukushima sake is delicious because it is made with the utmost care by people who love sake from the bottoms of their hearts. The marriage of modern and traditional techniques combines with natural ingredients to produce the very finest flavours in Japan. And it is with the utmost confidence that Fukushima’s breweries deliver sake with a wide variety of unique flavours and aromas. You will never grow tired of Fukushima sake. Fukushima has a long history as a reputable sake region, with many of the prefecture’s 60 breweries dating back over 300 years. The variety of climates in Fukushima result in quite different brews: the mountainous inland area of Aizu-Wakamatsu is known for a richer, sweeter, more umami-laden type of sake to match the hearty cuisine, while the coastal region of Hamadori brews light and refreshing varieties to match the local seafood.