ももこ
Ingredients Rice (domestic),Rice malt (domestic)
Alcohol percentage 14
Rice used: 100% Gin-no-Yume from Kochi Prefecture
Polishing ratio 50
Yeast used: Kochi yeast CEL-24
Sake degree -15
Acidity 2.3
Amino acidity 1.2
Nama/Hiire Nama
CEL24 is the yeast that got me into sake.
In June, there was a Kameizumi Sake Brewery fair at Asano Sake Shop, and I couldn't miss it! I went there, tasted all the varieties, and bought a bottle of my beloved Kameizumi, which I have been drinking with great care.
But it was time to finish it.
I want to drink it, but I don't want to finish it, and I'm experiencing the sadness of parting with my favorite CEL24.
The unadorned label, the gentle aroma, and the immediate impact of the sweetness and acidity in the mouth.
And then the simple parting. I really like this type.
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