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