Ryu
From Kochi Prefecture, Kameizumi Shuzo...
Kameizumi Junmai Ginjyo Nama Genjozo (CEL-24)
Junmai Ginjyo Nama-zake brewed with 50% polished Hachitan-Nishiki sake rice produced in Hiroshima Prefecture and brewed with CEL-24, a yeast developed in Kochi Prefecture, which is also used in the sake's name!
When the bottle is opened, the fruity aroma reminds one of pineapple and apples.
When you take it into your mouth, the remaining gas stimulates the tip of your tongue, and then the juicy, fruity sweetness spreads over your entire tongue!
The sake is very sweet with a sake strength of -15, but it is well balanced with a refreshing acidity that makes it taste like a "fresh and fruity" white wine.
The low alcohol content for a pure sake, and the non-sweet aftertaste make it easy to drink, and it becomes more and more addictive every time you drink it.
The label only shows the specs, which look irresistibly delicious... The number changes quite a bit with each batch of sake, and I look forward to predicting the flavor by looking at the number first...
Ingredient rice: ・・・・ Hachitan-Nishiki produced in Hiroshima Prefecture
Polishing ratio: 50%.
Yeast used: Kochi yeast CEL-24
Sake meter (sake meter): -15 (very sweet)
Acidity: ・・・・・1.8
Amino acidity・・・0.9
Alcohol content・・・14度
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