[Handsome Junmai Ginjo SUPER CEL-24]

Full of flavor, further evolution! Super CEL24 first appearance

CEL-24 yeast is a yeast that was developed in 1993 in Kochi Prefecture using the latest biotechnology.
As a feature, it has a strong fruity scent and is easy to become a sweet and sour liquor.

"Super CEL-24" is a highly fragrant selection from Kochi Prefecture's unique CEL yeast.
This is the first new sake in Kochi Prefecture that uses Super CEL-24.
The gentle fermentation process brings out the outstanding aroma and taste, and the flavor is locked in by the same handwork as daiginjo, such as bottle heating and top-and-bottom turning.

A gorgeous scent reminiscent of apples and lychees.
When you put it in your mouth, it leaves a beautiful sweet and sour taste with a refreshing clarity.

In 2022, IWC2022, the world's largest wine competition, won the Gold Medal given to the top 16 points for the second consecutive year in the Junmai Ginjo category, and was selected as the trophy award given to the top 6 points. Rice Ginjo CEL-24” Please enjoy the new personality of the evolution system.

Chill it and enjoy it in a wine glass!

◆ Spec category: Sake (junmai ginjo sake)
Ingredients: Rice (domestic), rice malt (domestic rice)
Rice used: Gin no Yume et al. Rice polishing ratio: 55%
Sake degree: -12
Acidity: 2.2
Yeast used: Kochi yeast (Super CEL-24)
Alcohol content: 14 degrees Storage method: Cool and dark place Manufacturer: Hamakawa Shoten (Kochi Prefecture)