Junmai Ginjo Genshu CEL-24 "Eternal Spring"

 Junmai Ginjo Genshu CEL-24 "Eternal Spring"

The flagship product of the Kameizumi brand, one of the hidden gems of the Kochi Prefecture. Kochi sake is made with “CEL-24” yeast, a special yeast that the region developed.

Tasting Note
Immediately showing the yeasty, bisquity nose of a “namazake,” this sake is luscious, fruity, and soft on the palate. It is a -20 on the Sake Meter Scale, which identifies it as very fruity.

Food Pairing
Serve chilled. Pair with foie gras, blue cheese, and grilled lobster with herbs.

ABV: 14%
Seimaibuai:: 50%
Nihonshudo: -7〜-20
Acidity: 1.5〜2.5
Amino Acid Level: 0.9~1
Yeast: CEL-24
Shubo Method: Sokujo
Pressing Method: Press in Yabuta

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