Kameizumi Junmai Ginjo Nama Eternal Spring
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Super super aromatic, this classic sake announces itself to the room when it is opened.
The intensely fruity flavors-- banana-mango smoothie, peachie-O's, ultra-ripe kiwifruit, banana gelato, mixed fruit yoplait-- land softly thanks to the CEL-24 yeast which cannot ferment to high alcohols. As a result, this undiluted (genshu) sake is ultra flavorful but alcoholically mild at ~14% ABV, a unique combination.
Utterly soft, plush, and wildly aromatic-- this one is an absolute classic and representative of the prefectural yeast research associations which make Kochi prefecture unique in the sake world.
Utterly soft, plush, and wildly aromatic-- this one is an absolute classic and representative of the prefectural yeast research associations which make Kochi prefecture unique in the sake world.
Rice: Hattan Nishiki and Matsuyama Mii, an Ehime prefectural rice strain
Polish: 50%
Yeast: CEL-24 (perhaps the most aromatic in existence!)
Shubo Method: Sokujo
Pressing Method: Yabuta
Acidity: 1.5~2.5
SMV: -15
ABV: 14%