Kochi Prefecture, located on the southern coast of Shikoku Island, is known for its high alcohol consumption—a reputation that reflects a deep-rooted drinking culture rather than mere quantity. Despite the hot and humid climate, which isn't ideal for sake production, numerous small, family-run breweries established themselves here centuries ago. The reason: the exceptionally pure spring water available in the region.

One such brewery is Kameizumi Shuzo, founded in 1897. To this day, it remains a small-scale operation, with just five people working even during the busiest part of the brewing season. Volumes are modest, but the approach is meticulous and distinctive.

Kameizumi has distinguished itself over the past decades through its involvement in local yeast development. In collaboration with the Kochi Prefectural Industrial Technology Center, the brewery played an active role in the development of CEL-24, a yeast strain known for its fruity aromas, vibrant acidity, and smooth mouthfeel. CEL-24 has become a recognizable signature of Kochi sake and is appreciated worldwide for its accessibility and expressive character.

By adhering to artisanal principles while simultaneously allowing for innovation, Kameizumi is contributing to the revaluation of Kochi as a sake region — not through scale, but through quality and character.