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. 

Features

• 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)