Kameizumi
Junmai Ginjo-Hajime Oroshi
Koiku 63 Kaze Naruko
AA-41 yeast
It has been matured over the summer, so it has a thick, yet
My favorite "lychee juice type" flavor.
Good balance of sweetness and sourness
Bitterness remains for a long time
Very tasty and the dark emerald color of the label is cool.
The dark emerald color of the label is cool.
Kameizumi after a long time!
It's a bitterness that I like in the sizzle + aftertaste.
It was amazingly delicious 😋!
I never thought I'd get so excited about love at my age, so it was a lot of fun lol!
I happened to come across the yellow label so I brought it home 😆 🌾They said it's a limited version that uses Yamadanishiki as the sake rice, the parent variety of Gin no Yume 🤔I still don't know the difference between sake rice 🤔I'm a beginner🔰 but my expectations are high ♬♬😅
I've seen the pink label online but not so much the yellow🟡 label, is it sold every year? It seems to be slightly lower in sake than the regular Hachitan-Nishiki, which makes it sweeter and more fruity 😅I wonder if it's my imagination ♬♬ I love you so much for your sweetness and acidity.
I love it ♬ it's the second day and the corners have been removed and the aroma and flavor is more pronounced and the sweetness has increased 😍
I love it 🍶Purchased from: Sake Sendo Fujimori
Ingredients Rice (domestic),Rice malt (domestic)
Alcohol percentage 14
Rice used: 100% Gin-no-Yume from Kochi Prefecture
Polishing ratio 50
Yeast used: Kochi yeast CEL-24
Sake degree -15
Acidity 2.3
Amino acidity 1.2
Nama/Hiire Nama
CEL24 is the yeast that got me into sake.
In June, there was a Kameizumi Sake Brewery fair at Asano Sake Shop, and I couldn't miss it! I went there, tasted all the varieties, and bought a bottle of my beloved Kameizumi, which I have been drinking with great care.
But it was time to finish it.
I want to drink it, but I don't want to finish it, and I'm experiencing the sadness of parting with my favorite CEL24.
The unadorned label, the gentle aroma, and the immediate impact of the sweetness and acidity in the mouth.
And then the simple parting. I really like this type.
