マグロ漁船
Kochi Prefecture's famous cel-24 yeast.
I have been drinking sake made with cel-24 yeast from Kameizumi, Kaygetsu, and Bikuyo.
I honestly cannot tell the difference between them because I did not compare them at the same time. I think the power of yeast is amazing.
What they all have in common is a gorgeous tropical fruit aroma reminiscent of pineapple.
Sweet and sour taste. Juicy acidity.
How about Tsukibotan, a representative of Tosa's light, dry wines?
The aroma that rises from the bottle is still gorgeous.
It has a tropical fruit aroma.
In the mouth, sweetness and pineapple-like aroma spread to the palate.
It also has acidity. The pineapple flavor is quite strong.
From the mid-palate, there is a slight bitterness. It finishes with sweet, bitter and acidic taste.
The sweet, bitter, and acidic taste is very refreshing.
This sake seems to be made with cel-24 yeast.
I think it's delicious, but I can't think of a meal to pair it with.
Taste 82 points
Japanese>English