アラジン
I slipped into the Kameizumi Fair that was being held at the Asano Sake Shop Umeda in Umeda, Osaka.
This was to reconfirm the apple🍎 and ethyl caproate in the ginjo aroma.
Kameizumi Sake Brewery in Kochi Prefecture (Tosa City) is a long-established company founded in 1897, and has become famous nationwide for Kameizumi CEL-24, which is brewed with CEL-24, Kochi Prefecture's original yeast.
CEL-24 is a yeast that produces a large amount of ethyl caproate and, due to its weak fermentation, produces sweet and sour low-alcohol sake with a rich apple-like aroma.
In Kochi, where people tend to prefer dry sake, CEL-24 was not well received at first, but Kameizumi continued to produce it, and its gorgeous aroma and sweet and sour taste caught up with the times and became well known, and it is now a very popular sake.
The brewer had a good eye, didn't he?
The aroma is a refreshing ethyl caproate, just like a green apple 🍎.
The taste is a harmony of mild sweetness and cute acidity.
The acidity, which recedes from the mid-palate, is slightly citrusy and refreshing.
The hint of aroma is also gorgeous with a refreshing sweet ethyl caproate.
Both the aroma and taste are in good condition, which explains its popularity.
Thank you for the treat 🍶.
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