しみー
I saw it on the line at Aeon Liquor and thought, oh, CEL yeast? I thought, and picked it up.
I learned that CEL is a Kochi yeast that produces high levels of ethyl caproate...but I've never had it...I thought.
So I bought it.
Crystal silver in color with a hint of yellow.
There is a gorgeous aroma of ethyl caproate, and a rich aroma of fruits such as honey apple, Japanese pear, white peach, and muscat. There are nuances of greens such as chervil and well-polished rice nuances of Kamishinko and Shiratama-dango (white dumpling).
In the mouth, there is a mild sweetness, but the acidity is also nicely present and cuts through the sweetness. There may be a hint of carbonation (?). There may also be a hint of carbonation. The aftertaste is pleasantly bitter with a full-bodied bitterness, and the finish is bitter.
I have the impression (or is it just an assumption?) that ethyl caproate will go away if it is left to stand. I had the impression that ethyl caproate-based beverages would not rise in the fall, but this one seemed to rise beautifully.
Although it has a gorgeous aroma, it has a calming taste and is not bad as a food sake.
The alcohol content is not too high at 15%, and it has a good balance.
I think I will buy another bottle.
Japanese>English