【Bijofu Junmai Ginjo SUPER CEL-24】

Packed with aroma and flavor, further evolution! Introducing Super CEL-24 for the first time

CEL-24 yeast is a yeast developed in Kochi Prefecture in 1993 using the latest biotechnology.
It is characterized by its strong fruity aroma and tendency to produce sweet and sour sake.

From Kochi Prefecture's unique CEL yeast, "Super CEL-24" was selected for its aromatic qualities.
This is the first new sake in Kochi Prefecture to use Super CEL-24.
It brings out a prominent aroma and flavor from a gentle fermentation process, and the flavor is sealed in through the same careful "bin-kan hiire" (bottle pasteurization) and "tenchi-gaeshi" (bottle inversion) manual processes used for Daiginjo.

It has a gorgeous aroma reminiscent of apple and lychee.
Upon tasting, a clean sweetness and acidity, and refreshing clarity linger in the finish.

Enjoy the new, evolved individuality of "Bijofu Junmai Ginjo CEL-24," which received a gold medal for two consecutive years among the top 16 in the Junmai Ginjo category at IWC 2022, one of the world's largest wine competitions, and furthermore, was selected for the Trophy Award, given to the top 6.

Serve well-chilled in a wine glass!

■Awards
・IWC 2023 Junmai Ginjo category Gold

◆Specs
Category: Japanese Sake (Junmai Ginjo)
Ingredients: Rice (domestic), Rice Koji (domestic rice)
Rice variety used: Ginnoyume and others
Rice polishing ratio: 55%
Sake Meter Value: −12
Acidity: 2.2
Yeast used: Kochi Prefecture yeast (Super CEL-24)
Alcohol content: 14 degrees
Storage method: Cool, dark place
Producer: Hamakawa Shoten (Kochi Prefecture)