[Kameizumi CEL24 Junmai Ginjo Nama Genshu]

Fruity, refreshingly sweet pure rice ginjo raw sake

A freshly squeezed junmai ginjo sake that is extremely popular every year for its overwhelming juiciness.
Using Hattan Nishiki from Hiroshima Prefecture as a raw material, Kochi yeast (CEL-24), which is developed in Kochi Prefecture to create highly fragrant sake, is used to create a refreshing sweet sake with an alcohol content of 14 %.

A juicy flavor reminiscent of the fruity scent of pineapple and a southern country.
It has a perfect balance of acidity and sweetness, and it has a refreshing and fruity taste like white wine.

◆ Spec category: Sake (junmai ginjo sake)
Ingredients: Rice (domestic), rice malt (domestic rice)
Rice used: Hattannishiki Rice polishing ratio: 50%
Japanese sake degree: -13
Acidity: 1.5
Yeast used: CEL-24
Alcohol content: 14 degrees Storage method: Refrigeration required Manufacturer: Kameizumi Sake Brewery (Kochi Prefecture)