Bijofu純米吟醸 CEL-24
くるま麩
First "Bikou".
When I drank Kameizumi last year, I was impressed by the aroma of CEL, a yeast from Kochi Prefecture, so when I found a sake made with CEL-24 from Biyoke, I was attracted to buy it!
The aroma is gorgeous, sweet and sour, reminiscent of pineapple🍍, and I am always amazed that such an aroma can be produced in sake.
It has a slightly gassy mouthfeel.
The taste has a very fruity aroma while it feels dry.
The acidity and tangy sharpness make it an interesting sake that can also be enjoyed as a food sake. ✨️
Japanese>English
ジェイ&ノビィ
Hello, kuruma-fu 😃😃
Congratulations to CEL-24 for their first bijofu at ㊗️ 🎉Not quite the same, but we had a very tasty bijofu for the first time at the beginning of the year too...
Did you know that "bijofu" doesn't get muddy at the end?
Japanese>English
くるま麩
Hi Jay & Nobby!
It was a delightful sake with a fruity aroma due to the fact that it is a CEL yeast: ✨️
We would love to try the rest of the series.
I thought it was "beautiful" 🫢.
Japanese>English