The fourth drink was Kameizumi! I knew from sakéwa that this was the first Kameizumi and that it was sweet, so I wondered what it would be like 🤔.
We had pickled firefly squid with wasabi for snacks.
It smells like green apple🍏. Beautiful mouthfeel, the sweetness is very beautiful 🥰 Beautiful sweetness in the mouth. I could hardly taste the acidity 🥰No cloying taste, easy to drink and like a dessert 🥰.
Kameizumi Junmai Sake
Rating 4.4
Alcohol 15°, Sake degree +5.0, Acidity 1.4, Amino acidity 1.0, Japanese rice, Polishing ratio 60%/60%, Yeast A-14/AA-41, Sake mother: medium temperature fast brewing
A well-balanced, genuine local sake brewed with rice, water, and yeast all produced in Kochi Prefecture. In the mouth, a grape-like aroma spreads, and the taste is refreshing with a good balance of acidity, bitterness, moderate sweetness, and umami.
Junmai Sukkiri is a refreshing sake, but can also be enjoyed as a refreshing, strawberry or lychee-like drink.
A quick drink after paying a visit to the owner, Mr. Kawada, at his favorite standing bar, chuin, which has reopened after a long absence.
Kameizumi Junmai Ginjo Unfiltered Nama Sake 🍶.
Kameizumi's Junmai Ginjo-no-Filtered Nama-zake (raw sake) is made with CEL-24, an original yeast that is the pride of Kochi Prefecture.
The front label with specifications such as sake degree, acidity, amino acidity, etc. comes to mind.
However, other Kameizumi sake are available with labels that have a more subdued appearance, such as the one shown here, using a variety of sake rice and yeast.
This one is Junmai Ginjyo Unfiltered Nama-shu, brewed with Kochi Prefecture's original sake rice "Gin-no-Yume" and Kochi Prefecture's original yeast "AC-95" 🍶.
The appearance is clear crystal, almost transparent.
The aroma is more elegant and discreetly gorgeous than usual Kameizumi.
Red apple, melon.
The image of ethyl caproate and isoamyl acetate is well-balanced.
Rice aroma about the size of a white dumpling.
In the mouth, it has a smooth texture.
It has a moderate sweetness and smooth acidity.
The taste is mild, with a hint of fruity flavor to the modest floral overtone of the fragrance.
It is more suitable for sake lovers than the usual Kameizumi, and we will move on to the next one.
Kameizumi Honjozo
Kameizumi Shuzo (Tosa City, Kochi Prefecture)
Kind of sake】Honjozo
Rice】100% Matsuyama Mitsui
Rice polishing ratio] 60
Alcohol content] 15% [Yeast] CEL-19
Yeast】CEL-19
Sake Cup】Wine Glass
Aroma】+2.0
(green apple, muscat, melon, white peach, slight rummy)
Appearance】Crystal・High transparency
[Taste
Body: 1.5
Acidity: 2.5
Sweetness: 1.5
Umami: 1.5
Bitterness: 1.5
Aftertaste: Short to medium
Impression.
Kochi-style; "Looks juicy but ends on a sharp note."
The aroma is of fruity ethyl caproate from CEL yeast.
The finish has a "long finish" that is typical of honjozo,
The "aromatic top note" from the CEL yeast goes very well with the "extended aftertaste" typical of honjozo.
It is a little bit of fun while accompanying food.
Pairing
Tataki bonito (salt or ginger soy sauce)
Chicken Breast Tataki
Vinegared oysters
Oysters with vinegar vinegar, myoga and other condiments
Chilled tofu with sesame sauce
Repeat Score] 2.0
Is CEL-24 the correct yeast type? I bought this sake thinking that sake with these letters on it was always good.
Sweet and gorgeous like juice. Bitterness at the end.
Japanese>English
1
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