はるアキ
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%.
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