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.
My child said it smells like pears.
It seems that their senses are as keen as they are sensitive to smells.
Some said it had a strong sour taste, and it certainly felt that way.
Since he drank it with Ippei, he was concerned about the smell of the boar's mouth.
Some said that because of its strong acidity, it is recommended to be paired with carpaccio or lemon-based dishes, so I had it with Ippei-chan, grilled fish, cucumber and squid with salted sauce, but it might be better with something refreshing.
Since it is a Kochi sake, I wonder if it would be better with bonito tataki.
Thanks again for a great week!
Friday went by in the blink of an eye🤣!
I had a busy week with the Shichi-Go-San (seven-five-three) ceremony and other kindergarten events since last weekend 😎.
It's been a while since I've been to Kameizumi, so I'm going to relax 🥰♥️♥️
It's still as delicious as ever 😎!
I bought it for the first time since they raised the price! LOL!
I guess I can't accept it as a stock sake unless it's under 4000 yen a bottle 🤔 lol
Good evening, Jun-san 🌛.
My days are full of events too, from my daughter's birthday to childcare, to the Shichigosan Festival 🥰.
When you are tired, the sweet and tasty "Kameizumi" will soak you up. ✨️
A little light, perhaps due to the influence of CEL-19. But the strong influence of CEL-24 makes it a refreshing tropical pineapple juice!
It was so good that I think it should become a regular!
