Tomo-kichi
The use of CEL24 yeast makes even the light, dry Tosa sake so gorgeously sweet, sour and fruity 😲‼️
This is truly Kameizumi.
Kaygetsu and Bikuyo also use CEL24 yeast, but this one is closer to Kameizumi....
The upside down label is easy to see.
The day after tomorrow, I'm going to one of the biggest sake events [Sake Fair] 😆🎵.
Anyone going?
I'm going to have fun 🍶.
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