アラジン
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.
Japanese>English