This low-ABV nama genshu boasts melon, wild cherry, and satisfying yeasty flavors. A long-time customer favorite, this sake is surprisingly viscous and is a perfect choice for someone who wants to sip something cold and juicy with a savory morsel like blue cheese.
This sake is made using a local yeast called CEL-24, that is specific to Kochi Prefecture.
- Brewed in Kochi, Japan by Kameizumi Shuzo
- Junmai Ginjo Nama Genshu
- Seimaibuai (rice kernel remaining):
- ABV 14% / SMV: -14 / Acidity: 1.7
- Yeast: CEL-24
- 24 fl oz (720 ml)