Kameizumi純米吟醸原酒 CEL-24 生酒
memo
Using "Hachitan-Nishiki" rice produced in Hiroshima Prefecture as the raw material, the brewery produces a highly aromatic sake developed at the Kochi Prefectural Industrial Technology Center.
This refreshing sweet sake is lavishly brewed with Kochi yeast "CEL-24" and 14% alcohol by volume.
The aroma is reminiscent of apples and pineapples, and the balance between acidity and sweetness is exquisite, giving it a fresh, fruity taste like a white wine.
Rice used: Hachitan-Nishiki
Polishing ratio/50
Sake meter degree: -15 to -8
Acidity/1.5-2.0
Alcohol content/14%.
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