“Kameno-o” is a variety of Japanese rice developed by a practical farmer, Kameji ABE, of Yamagata Prefecture in the early Meiji Period of the history of Japanese sake. In Japanese characters, “kameno-o” is generally written as “亀の尾”, but originally it was written as “亀ノ尾”. Accordingly, in this article, “Kameno-o” is described as “亀ノ尾” to indicate original cutivar and as “亀の尾” to indicate its descendant varieties in general.

Lineage and Summary:

The original kameno-o has a lot of descendant varieties, including a variety of the first generation, Riku-u No.132 (a hybrid between Riku-u No.20 and general Kameno-o No.4), a variety of the second generation, Norin No.1 (a hybrid between Moritawase and Riku-u No.132), a variety of the third generation, Koshihikari (a hybrid between Norin No.22 and Norin No.1) and a variety of the third or fourth generation, Sasanishiki (a hybrid between Hatsunishiki and Sasashigure). These cultivars are superior in eating quality, which Koshihikari and Sasanishiki are considered to have succeeded from original Kameno-o variety. 

It is also used as a basic ingredient of sake rice wine, and the descendant varieties are brands including Sakamai-Niigataken, Sakamai-Naganoken, Sakamai-Aichiken, Kissui and so on. 

History:

Since the Meiji Restoration, people of Shonai Region in Yamagata Prefecture had an unparalled strong inquiring mind about rice cultivation, encouraged partly by their agricultural administration of previous governers of Shonai Domain. In such circumstances, Kameji ABE (1868-1928) was a practical farmer of Tachiyazawa Village (current Shonai Town) in Yamagata Prefecture, who studied agriculture all by himself except the education he had received at terakoya (small private school). He found three pieces of rice ears which were ripened in the cold weather while the other indeginous variety “Sobe-wase” were all damaged by cold weather in 1893. 

Most probably, these ripe ears might have been the result of mutation. After having acquired the ripe ears from the rice field owner, he sowed the seeds and cultivated during the next year and after that. But, through these two years, he could not harvest reasonable quantity due to their culms grown too long and fallen down to the ground. 

In 1896, he planted them at water inlets with lower temperature, then found one well-grown stump while others had insufficiently grown. This is “Kameno-o”, which he took out this well-grown stump, selected good seeds to plant, and succeeded in increasing yields over about three years. 

Initially, the ears were called “Shinho” (literally, new ears,) “Jinho” (literally, God’s ears,) “Shinbo” (literally, new Busshist monk) and so on, but, at last, the name of “Kameno-o” (literally, a tail of tortoise) was adopted after one kanji letter Kame (tortoise) of his name Kameji, following the recommendation of his friends. 
At one point, “Kameno-o” (literally, King of tortoise) was proposed, but Kameji ABE who felt timid with such grandiose name did not accept it but changed the name to “Kameno-o” (literally, a tail of tortoise.)

In 1925, crops of Kameno-o were sown in the area of 190 thousand hectares in and around Tohoku region as the representative variety of rice at that time. Kameno-o rice was highly appreciated for any use whether for boiled rice, brewed sake liquor or vinegared rice it might be. 

The original Kameno-o into “Kameno-o No.1,” “Kameno-o No.4” and others were developed through a pure-line separation method by a public institute. Furthermore, its genealogy was inherited to many descendant varities including Sasanishiki and Koshihikari through Riku-u No.132. At the time of development, it was eminently resistant against cool weather, but had a disadvantage of vulnerability to vermination. It was also found that chemical fertilizers would bring up extremely brittle rice out of this breed. Due to these reasons, original Kameno-o was considered as wrong fit in modern agriculture. In addition, it was disfavored in the age of the food control system, compared with other high-yielding varieties of rice. 
Thus, the original Kameno-o has gradually given way to its descendant varieties

TOYOBIJIN KAME NO O JUNMAI GINJO

Class: Junmai Ginjo

Style: Genshu

Rice: Kame no O

Rice-Polishing Ratio: 55%

Brewery Location: Yamagata

Food Pairings:

• Seafood: Grilled, Steamed, Cured, or Raw Seafood, Oysters or Scallops Al Ajillo, Caviar, Chowder, Soup, Gumbo, Risotto

• Cheese: Blue Cheese, Gorgonzola, Camembert, Mozzarella
• Dips/Sauces: Guacamole, Bagna Cauda, Olive Oil, Soy Sauce
• Other: Keema & Green Curry, Escargot, Foie Gras, Caesar Salad, Duck, Pork, Steak, Tofu, Fresh Spring Rolls, Yakitori

Tasting Notes: Mild aromas of mushroom, melon musk, and charcoal. A profoundly deep, clear, and bright flavor rich in umami. Refreshing on the palate with a fine-grained finish. Discovered in 1893, “Kame no O” is a legendary sake rice varietal from the Shonai Plain, and the root of superior modern-day sake rice varieties.

Awards:

• Japan Kanzake (Warmed Sake) Contest 2016 Gold Award

Size: 300ml

Location: CA Distribution

Brewery: Take no Tsuyu
Founded: 1858

Profile: A brewery hidden in a bamboo groove that came to be known as Take no Tsuyu.
Rice. Yeast. Koji. Water. Brewers. Nature. Each piece of the puzzle of their sake is sourced locally, from the best source possible, and brewing is all done sustainably and by hand.
Take no Tsuyu was named Eternally Best in Japan at the first All-Japan New Sake Competition. 

Spec Sheet   Bottle Image

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BEVERAGES

Sake
Shochu
Beer
Whisky, Rum, Gin
Wine
Umeshu & Liqueur
Takara Sake USA