Kochi Prefecture
Junmai Ginjo Unfiltered Nama Sake
Rice polishing ratio 60
Alcohol 16%.
Rice: 100% Gin-no-Yume
In the mouth, it has a strong sweetness that makes you think it is sugar water, yet it also has a firm umami flavor.
It is surprising that such sweetness can be produced from rice.
This is indeed an excellent sake from Tosa.
Kameizumi Shuzo's
Kameizumi CEL-24 Tosa Urara Junmai Ginjyo Nama Genjyo
This is a limited edition Kochi rice "Tosa Urara" made from the popular Kameizumi CEL-24.
It has an attractive pale pink label instead of the usual white background.
It is brewed with the very popular CEL-24 yeast using Tosa Urara, which was developed by Kochi Prefecture in 2018.
This is a gem with a gorgeous aroma that is truly pineapple-like, and a rich flavor that harmonizes sweetness and acidity.
Yeast CEL-24
Alcohol percentage 14
Sake meter degree -13
Acidity 1.9
Amino acidity 1.0
100% Tosa Rei rice produced in Kochi Prefecture
Polishing ratio 50%.
Kameizumi Shuzo's "Kameizumi Junmai Ginjo Nama Genjozo CEL-24
Kameizumi Shuzo, a sake brewer with many fans for its persistence in making sake, polishes up 50% Hachitan-Nishiki produced in Hiroshima Prefecture and brews this junmai-ginjo-nama sake using CEL-24, a yeast developed in Kochi Prefecture, which is the origin of the sake's name.
The sake has an extremely sweet sake flavor, which is very rare for Tosa sake.
It is fragrant and fruity, with a low alcohol content for a pure sake.
It is fragrant and fruity, with a low alcohol content for a pure sake, but has a perfect balance between a strong acidity and a hint of sweetness.
Junmai Ginjo Genshu
Yeast CEL-24
Alcohol content 14
Sake meter degree -14
Acidity 1.9
Amino acidity 1.2
Rice polishing ratio 50%.
Slightly gassy
Pineapple and pear-like aromas, fruity, sweet
Fresh, fruity and juicy.
Sourness and a bit of bitterness afterwards
Slightly alcoholic.
The second day after opening the bottle, the aroma is more intense and the sweetness is more pronounced.
From its fruity and gorgeous pear-like aroma, it does not betray its image when you put it in your mouth; in fact, the fruity sensation surpasses it! It is a bottle that has a strong presence both on its own and as a food sake. The yeast "CEL-24" developed by the Kochi Prefectural Industrial Technology Center seems to be doing a good job. Please enjoy it well chilled in a wine glass.
I was curious about this sake because I often see it on the Sake-no-Wawa app, but when I was able to purchase it and try it, I found it to be very tasty.
It has a gassy, sour, sweet, and pineapple flavor, which I have seen many people describe in other people's comments.
It tasted like biting into a pear. It had been a while since I had had a very good sake.
It is easy to drink, so be careful not to drink too much.
Kameizumi Junmai Ginjo Nama Genjyo Nama Shu CEL-24.
It's been a while since I've had Kameizumi CEL-24☺︎
Last time it was full of pineapple
but this time it was not as good,
but this time it was just as good 💦.
But it's still delicious,
but it may be the difference in the image.
Refreshing aroma of fruit 🎶.
On the palate, pineapple 🍍 and tropical fruits 🌴.
Slight bitterness in the aftertaste is a nice accent ❇.
Your liking:★★★★★★★★☆☆☆
The fourth bottle is a Kameizumi Kouiku No. 63, which was developed by Kochi Prefecture's Agricultural Technology Center and is called Kaze Naruko.
Kameizumi is famous for CEL24, but this sake was recommended to me by a liquor store.
It is a hiyaoroshi sake, with a nice umami flavor and a sharp taste. There is a hint of sweetness. Classic Tosa sake!
🍶🤓.
Smells like pineapple ✨.
It had a sake level of -12, so I thought it might be pretty sweet? I drank it thinking it would be very sweet, but it wasn't that much because of the acidity 🤔.
Full-bodied and easy to drink sake👍
Fruity!
You could serve this as a cocktail and the customers wouldn't even notice!
Sake is fun!
Even my wife was surprised. This is a sake that seems to be popular with the ladies!
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