ふっさん
Kochi is known for its CEL yeast! And Kameizumi 🐢✨, representing CEL yeast, is a junmai ginjo but strictly adheres to the 50% rice polishing ratio and 14% alcohol degradation! Fresh, fresh aroma, even fresher on the palate, sweetness, acidity, umami, and a hint of gas... This is... insanely delicious ！！！！！ I used to recommend Kaze no Mori to beginners, but Kameizumi is also available! It may have exceeded it! It's what you would call sweet at -11 sake, but it's really delicious and beautiful without being at all stagnant ✨.
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