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.
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.
Serve chilled. Pair with foie gras, blue cheese, and grilled lobster with herbs.
Amino Acid Level: 0.9~1
Shubo method: Sokujo
Pressing Method: Press in Yabuta
points of distinction
- Made with yeast Cel-24, this yeast was created in collaboration with other Kochi breweries
- Two different kinds of rice are used, Hatannishiki from Hiroshima, across the bay, and Matsuyama Me, from nearby Ehime prefecture
- Unpasteurized and undiluted (Namazake Genshu) but sold year-round unlike most namazakes which are seasonal