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An off dry sake made from rice that was 60% polished down, or Ginjo quality. The large formats of sake are ideal for sharing and can be kept without spoilage for many weeks. Sake drinkers in Japan will purchase large bottles like this and have them stored at the bar until finished, a system called a bottle keep, or botorukipu. Great for pairing with grilled fish and chicken dishes or fried vegetables like Japanese tempura.
From the mouth of the importer (Mutual Trading Co):
"Since the naming of the brand Kamotsuru in 1873, this brewery has been at the forefront of rice polishing technology, and since the Meiji era has pulled the industry forward as a sake pioneer. In the Taisho era they were the first to receive an honor for their work. And again, 50 years ago, they were the first to sell Daiginjo-grade sake to the public. Kamotsuru company receives a large number of awards and honors for their sake. They devote their craft to producing sake of exceptional quality."