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Humoto saketen was founded in 1897 in what is now the Izuma neighborhood of Tosa City. Kameizumi, meaning turtle's spring, is a reference to the water source from a spring which is part of Niyado river system, which is as not run dry since long before the Edo period, even in periods of extreme drought. This fertile region in Kochi prefecture is on the southern coast of Shikoku Island. At the base of Hage Mountain, the low lying coast plain is covered in rice fields. Kameizumi is dedicated to producing "delicious, enjoyable to drink, and distinctive." Eternal Spring is their flag ship product. Made with the Cel-24 yeast strain, which was developed in collaboration with other Kochi breweries and using two different kinds of rice. Hatannishiki from Hiroshima, across the bay from Tosa City and Matsuyama Me, from nearby Ehime prefecture all polished to 50%. Unpasteurized and undiluted (Namazake Genshu) it is sold year round, unlike most Namasake. The bold yeast flavors of undiluted Namazake are contrasted by a very vibrant and powerful fruitiness. Rich and textured without moving into the overtly sweet flavors, this sake as the brewer describes, easy to drink, yet not boring or predictable at all!

Kawatsuru Olive sake is composed of Sanuki Yoimai grown adjacent to Kawatsuru Brewery, which was founded in 1891. What makes this sake unique is it’s made with yeast cultivated from the Sanuki olive—native to the Sanuki region of Kagawa. With an SMV of -3.5 and a semaibuai of 55%, it’s subtle, clean, and effortless—light bodied and more on the savory side with winter melon, crunchy Asian pear, and finish of fresh fennel bulb followed by a delicate brininess. Serve with lighter fair like sushi, salads, and shellfish.