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.
Stats
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.
Stats
- ABV: 14%
- SEIMAIBUAI: 50%
- NIHONSHUDO: appx. -15 (medium sweet)
- ACIDITY: 1.5〜2.5 (higher than average, to balance the sweetness)
- AMINO ACID LEVEL: 0.9~1
- YEAST: CEL-24 (perhaps the most aromatic in existence!)
- SHUBO METHOD: Sokujo
- PRESSING METHOD: Yabuta
- RICE: Hattan Nishiki and Matsuyama Mii, an Ehime prefectural rice strain