This new Junmai Daiginjo-shu uses CEL-24 yeast, the most aromatic fermenting sake yeast developed by Kochi Prefecture, and offers a fruity sweetness and refreshing aroma like tropical fruits.
It has a juicy, sweet flavor, but with a clean taste with few peculiarities, and the aftertaste is light and refreshing, leaving the aroma behind.
We recommend drinking it lightly chilled as a cold sake!
It can be used as an aperitif or paired with fresh ingredients for a beautiful marriage.
The aroma is unique. It is easy to drink with a pineapple-like tropical fruit sweetness!
After the sweetness, there is a slight sourness and bitterness that makes the taste finish crisp and clean.
Today, with grilled chicken 💮.
Your favorite degree:★★★★★★★★☆☆☆
I am almost at the end of my souvenirs from back home.
I was attracted by the watermelon label, so I bought this bottle.
It is a refreshingly dry sake suitable for summer.
I think it's good as a food sake because it's not too strong.
Kaygetsu Nigori Junmai Daiginjo ✨🥂✨.
This will be my first time at Kaygetsu 🎉.
Gorgeous and fruity aroma
Pleasant sweetness and acidity
The aftertaste is refreshing.
I've always been curious about this one 💁♀️ since I found it at my regular liquor store.
I was finally able to purchase it👍
I've always had a strong image of Kochi sake being dry, but this is not that at all✨.
Fruity and easy to drink 🍶.
Sweetness and umami lingers well afterwards 🍶.
It's just the way I like it 💕
Oh, why didn't I ever bring this home 🥲....
100% "Gin-no-Yume" or "Yamada-Nishiki
Polishing ratio 50%.
Pineapple flavor of cellulose yeast
You will be addicted to the pineapple taste of celluloid yeast!
What's your Shikoku souvenir No. 1?
So-called craft sake.
I guess you could call it a summery sake-based cocktail blended with yuzu juice, a specialty of Kochi.
It's 8% alcohol by volume, so it went down a treat.
It is an interesting attempt to expand the possibilities of sake.
