Kameizumi Shuzo

Kameizumi Shuzo was founded by 11 volunteers who loved sake at the foot of Mt. Hage in Izuma, Tosa, an area rich in nature. The sake name "Kameizumi" derives from the "Spring of Ten Thousand Years," a soft water source of the clear Niyodo River system that has sprung forth without drying up since the Edo period, meaning "Water (Izumi) of Ten Thousand Years (Kame)."
Kameizumi Shuzo is widely known as a pioneer in sake brewing using "CEL-24 yeast" developed by the Kochi Prefectural Industrial Technology Center. CEL-24 yeast creates a refreshing and fruity taste like white wine, characterized by a vivid aroma reminiscent of apples and pineapples, and an exquisite balance of acidity and sweetness. This yeast has the property of producing sake that has a very strong apple-like scent and becomes sweet and sour, while being low in alcohol due to weak fermentation power.
While Tosa sake is traditionally known as "Tanrei Karakuchi" (light and dry), sake using Kameizumi's CEL-24 has gained immense popularity, especially among sake beginners and women, as a "fruity and sweet" sake that contrasts with that traditional image. Sake using CEL-24 has now grown into a "flagship product" accounting for 75% of Kameizumi Shuzo's production, continuing to transmit the charm of new Tosa sake.